RATATOUITTE

INGREDIENTS

Tomato 600 gm

Oniom 100 gm

Carrot 150 gm

Celery 25 gm

Gartic 25 gm

Leeks 25 gm

Tomato Puree 150 ml

Salt 5 gm

White Pepper Powder 5 gm

Parsley 5 gm

Aubergine 100 gm

Green Zucchini 100 gm

Yellow Zucchini 100 gm

Olive Oil 150 ml

PROCEDURE

1. Mise en place for concasse: Blanch, deskin and deseed tomatoes. Deskin and finely chop garlic. Scarp and finely chop carrots. Finely chop celery and leeks. Peel and fine chop onion.

2. Heat oil in pan and add bay leaf and pepper corn. Saute garlic, onion, celery and leeks. Add carrots sweat it for a while. Add blanched tomatoes and cook it with herbs.

3. Simmer the sauce with tomato puree. A part of sauce can be pureed.

4. Thinly slice aubergine, zucchini and tomatoes of same size.

5. Marinate them with salt, pepper, herb and oil. Saute them.

6. In an earthenware, spread tomato concasse at base, arrange slices of sautéed vegetables in the earthenware. Cover it with concasse.

7. Cover earthenware with foil and allow it to cook in an oven at low temperature.