Inspired by my Butterfield’s Restaurant days, a very nice side dish for adding a touch of French style to your dining experience.
- 2 tbsps olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 green pepper, chopped
- 1 zucchini or 1 cucumber, diced
- 3 slices of eggplant or 1 very small eggplant, diced
- 2 medium tomatoes, peeled, seeded, and chopped
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 2 tablespoons tomato puree
- 1 teaspoon cornstarch
- 1 tablespoon water
- salt and pepper
- 8 crepes
- Chopped parsley
- tomato wedges
- pitted black olives
- Grated Parmesan
How to make it
Heat the oil and add the onion and garlic.
Cook until soft and translucent.
Add the green pepper, zucchini or cucumber, and eggplant.
Cover and simmer over a gentle heat for 15 minutes.
Add the tomatoes and the herbs and continue cooking uncovered for another 10 minutes.
Drain the vegetables and put into another bowl.
To the pan juices, add tomato puree and 1 teaspoon cornstarch dissolved in 1 tablespoon water.
Cook until thick.
Adjust the seasoning, adding salt and pepper.
Place 2 tablespoons of the ratatouille in each crepe.
Roll the crepes and place in a buttered oven-proof dish.
Bake for 10 minutes in an oven preheated to 400°.
Pour the sauce over the crepes.
Garnish the dish with chopped parsley, tomato wedges and pitted black olives.