WINE SHOP MIONETTO

Ratatouille

Light and super veg, our ratatouille can be accompanied with a glass of fragrant Prosecco: serve it as a single vegetarian dish or as an accompaniment to an inviting cheese platter.

Ingredients for 4 people

• 5 courgettes
• 3 long aubergines
• 3 ox heart type tomatoes
• 1 clove of garlic a sprig of thyme or marjoram
• EVO oil
• 1 dried chilli
• pepper salt

Preparation

Wash the vegetables carefully and cut them into regular slices. Put the eggplant and zucchini slices in a colander, salt lightly and let it rest for an hour. In the meantime, prepare a mixture of marjoram (or thyme), garlic, salt and extra virgin olive oil and set aside. Drain the vegetables from the vegetation water and place them in a baking dish, alternating them with tomato slices: season with part of the chopped aromatic herbs and bake in a preheated static oven at 160° for 45 minutes or so, until they are soft and dry. Serve your ratatouille seasoned with the remaining chopped herbs, accompanying your dish with a fresh glass of Prosecco.