Ratatouille from Tony Bilson's Recipe Book by Tony Bilson
The marriage of flavours in ratatouille is so typically Mediterranean that it immediately evokes memories of that area. Attention must be paid to the details of preparation, since ratatouille shoul...
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Cooking tools:
- Grill
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Stove
Ingredients
- 4 cardamom pods
- 120 ml chardonnay
- salt
- ground black pepper
- ½ tsp cayenne pepper
- 1 kg zucchini
- 1 kg firm, ripe tomatoes
- 500 g red capsicum
- 750 g eggplant
- 100 ml best quality olive oil
- 500 g onions
- 4 sprigs thyme
- 8 cloves garlic, crushed
- 2 bay leaves
- 4 sprigs marjoram
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