This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Ratatouille Provencale
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Ratatouille provencale is a traditional vegetable stew from the south of France. The dish includes eggplant, zucchini, tomatoes, and bell peppers. It can be served as an appetizer, side dish, or light main course.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup olive oil
3 cloves garlic, peeled and minced
2 large onions, thinly sliced
4 large ripe tomatoes, seeded and coarsely chopped
1 medium eggplant, cubed (peeled if desired)
1 green bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
3 small zucchini, sliced
2 tablespoons minced fresh basil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 small bay leaf, crumbled very fine (or leave whole and remove before serving)
salt and pepper, to taste
directions
Heat the oil in a deep skillet over medium heat. Add the garlic and onions and cook, stirring occasionally, for 5 minutes.
Add the tomatoes to the skillet and cook, stirring occasionally, for 2 minutes. Add the eggplant and cook for 2 minutes. Stir in the bell peppers and zucchini and mix gently. Cook for 2 minutes then stir in the basil, rosemary, oregano, thyme, and bay leaf.
Turn the heat to low and let the ratatouille simmer, uncovered, for 30-40 minutes or until most of the liquid has cooked off and the mixture is thick.
Season to taste with salt and pepper. Remove the pan from the heat and let the ratatouille cool to room temperature before serving.
nutrition data
Nutritional data has not been calculated yet.
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