28 Mar COLORFUL SPICY RATATOUILLE
10 oz. eggplant, cut into pieces
2 tsp sea salt
½ cup first pressed olive oil or duck fat
1 red bell pepper, seeded and cut into medium pieces
1 yellow bell pepper, seeded and cut into medium pieces
1 green bell pepper, seeded and cut into medium pieces
1 to 4 green chillies, seeded and chopped
8 shallots, coarsely chopped
1/4 cup roasted garlic
1 lb zucchini, cut into medium pieces
1 fennel bulb, cut into medium pieces
1 cup celery, coarsely diced
3 tbsp fresh thyme leaves
1 lb tomatoes, peeled and cut into medium pieces
1 tsp honey
sea salt and ground pepper to taste
Sprinkle the eggplants with salt and leave them in a colander to drain for about 20 minutes, then wash and dry them.
Heat half of the olive oil in a skillet and cook pieces of eggplant until brown.
Transfer to a colander and leave to drain over a plate.
Heat remaining olive oil in a sauté pan, cast-iron casserole. Cook the bell peppers until they start to brown, then add eggplants, chillies, shallots, garlic and cook gently for 10 minutes, stirring occasionally.
Add zucchini, fennel, celery, and thyme leaves and cook for an additional 10 minutes. Throw in the tomatoes and season with salt, pepper and honey. Cover the pot and cook for 15 minutes or until the vegetables are tender.