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| ratatouille |
Instructions:
Slice a 1 kilo of paprika to rounds.
Chop 1 onion to little cubes and start to fry it on a little (3-4tbsp) olive oil and hint it with a pinch of salt. 5-7 minutes later, peel and chop 1 small tomato and add it to the onions. Fry them together for a few minutes, then pull the dish off the fire and add 2 tight teaspoon of ground red pepper (spice) to it. Stir it well. Add the sliced paprika. Pull it back to the fire, keep stirring it a few times and cook it on small fire (or low heat) until the paprika starts to release 'water'. When this happens, increase the heat and taste it. If needed, add a small can of tomato puree.
From boiling point, wait 30 minutes, then you can add chopped ham and
sausages - or if you are vegetarian, just add some sliced mushrooms, zucchini and aubergine. You may add some fried tofu as well. 10-15 minutes later - or when the veggies are done - you can serve it. Really delicious with baked or cooked potatoes or rice.
This sounds like a good recipe to serve when the weather gets a little cooler. I think I will save it to try in the fall.
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