Nicoise Ratatouille

Made with tomatoes, eggplant, zucchini, peppers, and onions. All these products are fresh and of Provençal or Mediterranean origin. These vegetables are washed and trimmed before being cut into pieces. The tomatoes are seeded, the peppers are cut off, the onions and the herbs are browned in olive oil. Everything is then stewed. Heat your ratatouille niçoise in a saucepan over low heat. Ideal to accompany your red and white meats by incorporating the cooking juices. You can also enjoy it cold or slightly warmed up for your summer meals, as a starter or as a side of vegetable, also with a drizzle of olive oil.