Francine bon appetit

This is almost the end of summer and produce abound in the garden : Peppers, zucchini, tomatoes. It is a good time to make a vegetable stew as they make it in the South of France using all the fresh vegetables that are plentiful right now. Ratatouille is a specialty from Nice but you can find it all over the French "Provence" region and the "Cote d'Azur". It spells summer and smells so good with the garlic and the olive oil from that region!

Ratatouille Nicoise

2 or 3 cloves of garlic minced

2 onions sliced

2 green or red peppers sliced

1 or 2 eggplants depending on the size cut in chunks

2 zucchini cut in chunks

1 lb of tomatoes

1 bouquet garni

1/2 c olive oil

Salt and pepper to taste

On medium heat put olive oil in a big pot and throw in garlic, onions and peppers. When limp put the other vegetables with tomatoes last and then the bouquet garni and salt and pepper. Cover and cook for an hour. If too much juice, uncover half way through. Mix while cooking on simmer.

Ratatouille is usually eaten warm or hot, in an omelette, with veal stew or pork chops and rice or stuffed in crepes. You can add a jalapeno pepper if you want more spice.

Serves 4 to 6 people depending if it is served as a main dish or a side dish.