Discover the secrets of this West Indian ratatouille.
Active time: 15 minutes
Cooking time: 60 minutes
Serves 4
Ingredients
- 1 yellow onion, sliced
- 5 green onions, sliced
- 1 clove of garlic, pressed
- 1 bouquet garni
- 1 eggplant, trimmed, peeled and chopped
- 1 zucchini, trimmed, peeled and chopped
- 1 leek, thinly sliced (white part only)
- 2 tomatoes, chopped
- 2 bell peppers, chopped
- Oil
- Salt and pepper
- Persillade
Preparation
- Heat oil in a casserole. Add green onions, onion, garlic, and bouquet garni and sauté.
- Add chopped vegetables. Brown over high heat. Season with salt and pepper.
- Cover; simmer over low heat about 60 minutes.
- Sprinkle with persillade and serve.
