Prep 45 mins
Cook 45 mins
A recipe I adapted from my teacher in cooking school. I like to serve it cold, with nice crusty bread, some olives, some cheese and some garlic veggie pâté, or lukewarm with garlicky tofu kabobs. Or hot with pasta and nicoise olives The brunoise cut is time consuming, I wont lie. But I think of it as a relaxing activity... Just sip white wine and dice dice dice. Just don'T chop up your finger. All the vegetables should be diced the same size: 1 or 2 millimeter! Or if you are lazy, just dice them 1/2 inch big. who cares.
- 1 vidalia onion, diced
- 4 garlic cloves, crushed
- 2 zucchini, diced
- 1 medium sized eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 roma tomatoes, pulp and seed removed, diced
- 1⁄4 cup extra virgin olive oil
- 4 fresh thyme sprigs
- salt and pepper
- In order to taste proper, vegetables have to be sautéed separatly. Eggplant taste like poop if its boiled. Take a small pan, and start sautéeing the onions and the garlic in some olive oil.
- When they are slightly browned, add to a pot.
- In the same pan, cook all the vegetables (except for the tomato) separatly, until they are slightly colored (we call that The Maillard Reaction!).
- Then add the tomatoes and the thyme to the pot, and simmer on low heat until mixture hold together and looks like a compote (approx 30 minutes).
- Taste, then season to your taste, If it's going to be served cold, add a little bit more salt.