FRIJE

Instructions

• 1.   Peel the zucchini, leaving the skin on every other one, using a peeler.
• 2.   Then slice them into not too thin, not too thick rounds.
• 3.   Cut the eggplant in half, then use a small spoon to remove the center flesh where the seeds are, and dice the eggplant.
• 4.   Slice the onion and mince the garlic.
• 5.   Cut the bell peppers in half, remove the seeds and white parts, and slice them into strips.
• 6.   Blanch the tomatoes (place them in boiling water until the skin starts to peel off, then remove them and peel them.) Dice the tomatoes.
• 7.   In a pan, drizzle with a little olive oil and sauté your vegetables one by one, starting with the zucchini, then set aside, followed by the eggplant and bell peppers.
• 8.   Add olive oil with each cooking.
• 9.   In a large cast iron pot, drizzle with olive oil and sauté your onions until caramelized. Then add the garlic to the onions and sauté a little longer.
• 10.   In a cup, mix a small can of tomato paste with a little water and pour it into the pot with the garlic and onions.
• 11.   Then add the fresh tomatoes and the natural sauce.
• 12.   Season with salt and pepper and add the fresh herbs.
• 13.   Simmer over low heat for 45 minutes. Stir occasionally.
• 14.   At the end, add a tablespoon of honey and stir again.
• 15.   Then add all your vegetables to the sauce and simmer for another 45 minutes, stirring occasionally.
• 16.   The vegetables should be tender.

Notes & Suggestions

• https://www.marieclaire.fr/cuisine/la-vraie-ratatouille-nicoise,1195501.asp