This dish is an emblem of the health-promoting, nutrient-dense Paleo-Mediterranean diet and a staple at home. It combines the main vegetables found in the South of France in Summer with a load of phytonutrients.
- 4 onions, chopped
- 5 cloves of garlic, crushed
- 2 eggplants, ripe
- 5 zucchinis
- 6 tomatoes, ripe
- 1 capsicum (red or yellow)
- Extra virgin olive oil
- Celtic sea salt
- Freshly Ground Pepper
- Some basilic
- 25cl dry white wine (optional)
Cut all vegetables in big square 2cm*2cm.
Heat olive oil in a big pot and cook the onions and garlic over low heat until onions are translucent. Then add eggplants, zucchinis and capsicum and mix through. Cook on low heat for 10 min, stirring often.
Add tomatoes and white wine if using, and simmer with the lid on for 45 minutes. Then remove the lid and stir through gently. Add salt and ground pepper according to taste. Sprinkle with freshly chopped basil before serving.
- Prepare big batches and freeze in individual portions.
- Heat warm with some rice as a main or as a side dish, or cold as a salad.
- You can also use leftovers to cook a “Brouillade” (scrambled egg and ratatouille mixed together).