Cheese Ratatouille
This dish originates from the South of France. This screams summer and is wonderful. Adding the cheese increased the comfort factor of this dish. You want a stringy cheese that does not melt too quick and has enough flavor.
Ingredients
- 2 large aubergine cut in 1 cm cubes
- 4 small courgette cut in small 1 cm cubes
- 2 red or yellow pepper cut in medium 2 cm cubes
- 4 large ripe plum tomatoes cut a cross add them to hot water for 5 minutes and peel the skin
- 8 Tbsp olive oil
- 50 grams of fresh basil pluck the leaves and chopped roughly
- 1 large onion thinly sliced
- 4 garlic cloves, peeled and crushed
- 2 Tbsp red wine vinegar
- 2 Tbsp honey
- 1 can of plum tomatoes. Crush the tomatoes with your hands
- 250 grams of mature emmenthal. Cut in 1 cm cubes
- Black pepper and salt to taste
Preparation
1Sprinkle a litte salt on them and leave for 10 minutes. Grill and cook the aubergine until brown on both sides. Set aside and do the same of the courgette
2Fry the onion add the garlic, honey and vinegar, add the chopped tomatoes and dried basil thymian sprigs
3Cook for 45 minutes, remove the thymian sprigs. Add the cheese gently stir in. Wait 5 minutes on medium heat and stir in the fresh basil.
4Serve with potatoes, quinoa, rice, a nice lamb chop. Keep it for a day and it will even taste better
