Ratatouille

I remember when I was a little girl to have seen in one of my mom’s books recipes, the picture of the plate. I also remembered not having liked how it looks. But, I was like the name. The years passed and the ratatuille was forgotten. Now like to support my memory it returns, in this time like Pixar’s movie where a mouse wants to be a chef. I decided to give a second chance to this original French’s cooked vegetables of the farmers in Nice, so then I bought the vegetables. I was surprised the result. The aroma is grandiose and the flavor is amazing. After proving I thought to myself: “I wanna be a veggie!” The base is eggplant, I also used the white one, but I don't like because it have many seeds

1 eggplant without skin

1 white eggplant without skin

1 Sweet red pepper without shell

1 Sweet yellow pepper without shell

2 zucchinis or courgettes

2 Tomatoes

4 garlic cloves

1 Onion

Olive oil

½ cup of white wine

Thyme, sage, oregano, rosemary, 1 bay laurel leaf

Salt and season with black pepper itched to the moment to perfume

Cut all the vegetable in medium squares. Put in a pan the olive oil, heat and braise the onion and the chopped garlic. When the onion became transparent put to fry the tomatoes and the other vegetables, put the salt and the aromatic herbs. Sauté a little and add the white wine, when the vegetables are soft but don't discard, retire of the heat and sprinkle the pepper and serve.