Ingredients (for 4 people)
2 red bell peppers
1 yellow bell pepper
2 zucchinis
2 large onions
1 large eggplant
1 pound tomatoes
4 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons dried oregano
¼ teaspoon sugar
6 stalks basil
½ pound goat cheese
1 baguette
Preparation
Cut bell peppers into ¾ inch by ¾ inch pieces. Cut zucchini into ¾ inch cubes. Peel onions and eggplant. Cut into ¾ cubes. Cut tomatoes into ¾ inch cubes. Heat olive oil in a large pot. Add bell pepper. Let it simmer for 1 minute. Add onions, zucchini and garlic and let simmer for 1.5 minutes. Add egg plant. Season with salt and pepper and let simmer for a further 5 minutes. Add tomatoes and oregano and bring to boil. Let it boil for 10-15 minutes on medium heat. Season again with salt and pepper to taste. Add sugar.
Note: You can add a half cup of red wine, however omit if you are eating with children.
Cut goat cheese in bite size pieces and crumble on top and garnish with basil leaves. Serve with sliced baguette.
This recipe comes from the south of France and was a staple for farming people since they always had the ingredients freshly available.
Serve with a dry French red wine such as a Vin De Pays or a Beaujolais.
Guten Appetit!
If you are interested in setting up a cooking class with Klaus, he can be found on facebook at www.facebook.com/CookingWithKlaus or via email at CookingwithKlaus@web.de.
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