This time of year is when many vegetables are harvested at their best having benefited from the summer warmth. Our barge chefs like to buy this fresh produce from local markets or canal lock-keepers along the cruise route who have grown them in their waterside gardens, enabling them to prepare tasty dishes to accompany their fish and meat main courses,.
One of these dishes is Ratatouille Nicoise, a popular dish with the French. We hope you will give this recipe a try.
3 tbs Olive oil
1 large Onion, cut into ½ inch pieces
1 large Green pepper, cut into 1 inch pieces
4 cloves Garlic, chopped
2 pounds Tomatoes
1 Aubergine (eggplant), peeled and cut into ½ inch cubes
1 tsp Thyme
1 Bay leaf
12 Black olives, pitted & halved
Salt and pepper
- In a large saucepan, heat the olive oil and the onion and green pepper. Cover and cook for 3-4 minutes until just softened but not brown.
- Increase the heat slightly and stir in the garlic and tomatoes. Cook for another 6-7 minutes, stirring occasionally.
- Add the diced aubergine, courgette, thyme and bay leaf and season to taste with salt and pepper.
- Stir in the olives and cook covered for about 10 minutes. Avoid overcooking so that the vegetables don’t disintegrate.
Serve Hot or Cold
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