Do You Need Shin Guards For Muay Thai

Ratatouille

Ingredients (serves 4):
- 350 g of eggplant
- 350 g zucchini
- 350 g peppers red and green
- 350 gd ' onions
- 500 g tomatoes ripe or a big box of tomatoes peeled
- 4 cloves garlic
- 6 tablespoons olive oil
- 1 sprig thyme
- 1 bay leaf
- salt and pepper

Preparation:

Cut peeled tomatoes into wedges, eggplant and zucchini into small cubes. Slice the peppers into strips and onion in slices.

Heat 2 tablespoons oil in a frying pan and melt-y onions and peppers. When tender, add tomatoes, chopped garlic, thyme and bay leaf.

Add salt and pepper and simmer gently, covered for 45 minutes.

Meanwhile, prepare the eggplant and zucchini. Cook them separately in olive oil for 15 minutes.

Check cooking vegetables so they are firmer. Save then the tomato mixture and cook over low heat for 10 to 20 min.

Salt and pepper if needed.


Personally, I like to add a large dollop of pesto in my ratatouille, not very traditional but very tasty!