The traditional ratatouille recipe (la recette de la ratatouille traditionelle)

Month ago, I cooked my "daily ratatouille".
This was a fast recipe and I promised you I would show you how to cook the real one, one day. 

As for a lot of dishes, each grandma cooks her own ratatouille and each of them will tell you "Mine is the REAL one" ...

The only thing which is sure for this dish is each vegetable must cook alone, first.

You'll need time, but not too much, don't worry.

Here's what you'll need for 4-5 persons.

• 2 eggplants
• 3 zucchini/courgettes
• 1 red pepper
• 1 yellow pepper
• 4 tomatoes
• 2 onions
• 3 cloves of garlic
• Some herbes de provence
• 2 bay leafs
• Olive oil
• 1 teaspoon of sugar

Your oven must be preheated at 180°C (350°F / th 6)

This dish is definitively better if you cook it the day before.

Step 1 : 
In 2 tablespoon of olive oil and on a low fire, let brown onions for 5 minutes.

When it's done, pour them in a dish who can go into oven.

Step 2 : 
Pour 1 tablespoon of olive oil, cut peppers in small cubes and let them brown 5 minutes, on a medium fire.
Pour them into the oven dish, too.

Step 3 : 
Do the same for eggplants and courgettes. Add some olive oil (more for eggplants, because they "drink" it) and let brown for 5 minutes, on a medium fire.
Then, in the oven dish.

Step 4 : 

Cut tomatoes in small cubes too and pour them into the dish, without cooking them. 

Step 5 :

Add herbs de Provence, salt, pepper, one teaspoon of white sugar, exploded garlic and bay leafs.

Stir all this, put a lid on it.

In the oven for 1 hour.

If you cook it the day before, when time is over, turn off the oven, but let the dish in it for the entire night.

The D day, just let it cook for 20 minutes on a low fire, without lid.

That's it. 

Bon appétit ! 

Recapitulative for 4-5 persons.

• 2 eggplants
• 3 zucchini/courgettes
• 1 red pepper
• 1 yellow pepper
• 4 tomatoes
• 2 onions
• 3 cloves of garlic
• Some herbes de provence
• 2 bay leafs
• Olive oil
• 1 teaspoon of sugar

Your oven must be preheated at 180°C (350°F / th 6)

This dish is definitively better if you cook it the day before.

In 2 tablespoon of olive oil and on a low fire, let brown onions for 5 minutes.

When it's done, pour them in a dish who can go into oven.

Pour 1 tablespoon of olive oil, cut peppers in small cubes and let them brown 5 minutes, on a medium fire.

Pour them into the oven dish, too.

Do the same for eggplants and courgettes. Add some olive oil (more for eggplants, because they "drink" it) and let brown for 5 minutes, on a medium fire.

Then, in the oven dish.

Cut tomatoes in small cubes too and pour them into the dish, without cooking them. 

Add herbs de Provence, salt, pepper, one teaspoon of white sugar, exploded garlic and bay leafs.

Stir all this, put a lid on it.

In the oven for 1 hour.

If you cook it the day before, when time is over, turn off the oven, but let the dish in it for the entire night.

The D day, just let it cook for 20 minutes on a low fire, without lid.