Ratatouille

When the film came out of Disney are now racing to see it. A wonderful film, the famous Topino Remy dreams of becoming a great chef and following the directions of the great culinary genius Gusteau, author of the book Everyone Can Cook, is going to prepare an extraordinary ratatouille ... ... What I am proposing instead is a ratatouille traditional, that despite being born as a poor dish, it can 'be of great effect and full of flavors, with vegetables cooked separately, which maintain distinct flavor and texture.

Ingredients:

2 eggplants (preferably long)
2 medium zucchini
2 / 3 cores
500 g tomatoes
1 onion
6 tablespoons oil
salt
pepper
laurel

Wash and cleanse the vegetables, cut the eggplant and zucchini into long, remove the excess white interior and cut into pieces the thickness of at least 2 cm.

Cut the carrots, even in these long, open the peppers, remove the white filaments and seeds, and cut into strips.

Peel onions, cut into four and affection.

Place the tomatoes for a few seconds in boiling water (so you can more easily pearl), cut into pieces and remove the seeds.

In a pan heat 3 tablespoons of oil and wilt the onion over low heat, put the carrots and cook over low heat always adding hot water when needed. Add the peppers, tomatoes, bay leaves, salt and pepper, and cook for 40 minutes with lid down and fire.

A part in another pan, put 3 tablespoons of oil, aubergines and courgettes, and cook for 15 minutes.

When all the vegetables are tender but not spappolate, merge them into one pot and mix gently, cooking together again for a few minutes at low fire.

Adjust salt and pepper and serve hot.