How to make
We all know the classic oven-baked French Ratatouille, but have you tried Ratatouille Salad? Here is an unique version of the dish, which is very suitable for any season.
Wash and cut the eggplant into slices. Season with salt and leave them to release the bitter juice, then wash and dry them.
Clean and cut the peppers into pieces.
Cut the ends of the zucchini and cut it into cubes. Once the eggplant is ready, cut it into pieces of the same size.
Clean and chop the onion and garlic. Fry them for 3-4 minutes in a saucepan with 30 ml of olive oil. Stir occasionally to prevent the garlic from burning.
Combine the zucchini, peppers and eggplant, a little salt, the bay leaf, black pepper and rosemary. Stew everything under a lid for about 10 minutes, by stirring occasionally.
It's the tomato's turn - wash it and peel it. Cut it into cubes and add it to the other semi-cooked vegetables. Now is the time to remove the bay leaf if you don't want its aroma to dominate and become very strong.
Add a little more salt, if needed and cook for 10-15 minutes with the lid on (or until all of the vegetables have perfectly softened).
Pour the prepared salad appetizer into a deep appetizer plate, in which you will serve it.
Prepare the dressing by mixing the listed products and when the vegetables have almost cooled, pour them over the salad and mix.
Serve the eggplant salad with slices of Brie cheese and fresh basil leaves.
Enjoy your meal!
