Winter chanterelle ratatouille

Winter chanterelle ratatouille

Winter chanterelle ratatouille

Preparation: 30 min
Cooking: 1h
Portions: 4

    Ingredients
    4 medium onions, chopped
    1 large eggplant, cubed
    3 yellow and green zuchinni sliced
    4 large fresh peeled and seeded tomatoes or 1 can of plum tomatoes 796ml drained
    2 yellow bell peppers, coarsely chopped
    1/2 cup black olive sundried
    200 g winter chanterelles and / or common chanterelles (30 g if dried)
    2 bay leaves
    1/2 cup fresh chopped basil
    1/2 tsp cayenne powder
    2tbsp olive oil
    2 chopped garlic cloves
    Salt and pepper to taste

      Preparation
      Heat oil in a large pot.
      At medium-low heat, sauté the onions and eggplant for 10-15 minutes.
      Add mushrooms and cook another 10 minutes.
      Add the tomatoes, olives, bay leaves and cayenne.
      Bring to a boil and reduce heat to low, cook for 30 minutes uncovered.
      Add peppers, zucchini, garlic and basil.
      Salt and pepper.
      Cook 10-15 minutes longer.
      Serve hot over pasta or polenta.
      Top with grated cheese.
      Can also be eaten cold.

      English