Ratatouille

When the film was released by Disney are immediately rush to see it. A beautiful film, the famous little mouse Remy dreams of becoming a great chef and following the directions of the great culinary genius Gusteau, author of the book All Can Cook, will be found to prepare an extraordinary ratatouille ... ... What I am proposing instead is a ratatouille Traditional, which despite being born as a poor man's dish, can 'be impressive and full of flavor, thanks to the vegetables cooked separately, which maintain distinct flavors and textures.

Ingredients:

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

Wash and clean the vegetables, cut the eggplants and zucchini into long, remove the inner white part of the excess and cut into small pieces with a thickness of at least 2 cm.

Cut the carrots as they are also long, open the peppers, remove seeds and white filaments, and cut into strips.

Peel onions, cut into quarters and slice them.

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

In a saucepan heat 3 tablespoons of olive oil and the onion over low heat, put the carrots and cook over a low heat by adding hot water when needed. Add the peppers, tomatoes, bay leaf, salt and pepper, and cook for 40 minutes with cover and low heat.

Besides in another saucepan, put 3 tablespoons of olive oil, eggplant and zucchini, and cook for 15 minutes.

When all the vegetables are tender, but not pulped, merge them into one pot and mix gently cooking them together for a few minutes on low heat.

Season with salt and pepper and serve hot.