Ratatouille with Garlic Purée
On the lookout for a classic French recipe? Look no further than this Provencal ratatouille.
Ingredients
- 6 to 8 peeled garlic cloves (depending on their size)
- 2 tbsp (30 ml) olive oil
- 1/2 cup (125 ml) olive oil
- 1 large onion, chopped
- 2 zucchini, diced
- 2 bell peppers (1 red, 1 yellow), seeded and diced
- 1 large eggplant, unpeeled and diced
- Thyme leaves, to taste
Instructions
- Place the garlic cloves in a small pot, cover with water and add salt to taste. Bring to a boil and let simmer for 10 minutes or until the garlic is tender. Reserve 2 tbsp (30 ml) of the cooking liquid, then drain. Using a blender, purée the garlic with the reserved cooking liquid. Add the olive oil. Season with salt and set aside.
On the lookout for a classic French recipe? Look no further than this Provencal ratatouille.