Nothing like a good ratatouille.
If we add a crispy crumble pink berries, it becomes downright nice.
And to play on textures, we can complete this with warm halloumi sticks.
If you do not know the halloumi, this is a Cypriot cheese
- 2 zucchini
- 1 eggplant
- 1 pepper
- 1 onion
- 2 cloves garlic
- 2 tomatoes
- some black olives
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/2 stock cube
- thyme, rosemary, bay leaf
- salt pepper
- 3 oz of flour
- 3 tablespoons bread crumbs (or crumbled crackers)
- 5 tablespoons olive oil
- 2 sprigs rosemary
- 1 tablespoon pink berries
- Rinse the zucchini, eggplant and peppers. Seed peppers. Peel and slice the onion. Cut all vegetables into finely diced.
- In a pan, fry the onions over high heat in a little olive oil until golden. Add the pieces of zucchini, eggplant and peppers as well as 1/2 stock cube diluted in a coffee cup of boiling water. Add the thyme, rosemary, bay leaf and pepper and add a few black olives.
- Open and simmer for 30 minutes on low heat. Then add the tomato paste and put on high heat uncovered for 5 to 10 minutes to dry the ratatouille. Remove the thyme, rosemary and bay leaf
- Preheat oven to 375 ° F.
- Prepare the crumble: Mix the flour, breadcrumbs, olive oil and chopped rosemary to form coarse crumbs.
- Pour the ratatouille in a gratin dish. Cover crumble and sprinkle pink berries. Bake 15 minutes at 400 ° F until the crumble is golden