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Lior Lev Sercarz
Heat up some olive oil in a pan. Add the onions, salt, a few pinches of Ararat and peperoncino, and cook for about 5 minutes.
Add all the other vegetables, season with more salt, ararat, and peperoncino and cook for another 5 to 10 minutes. I like my vegetables cooked but not too soft.
Drizzle some lemon juice over the cooked ratatouille and serve.
• Once cold add some more olive oil, vinegar and some more peperoncino and refrigerate. This will be a great condiment for grilled meat, fish or a fresh goat cheese.
• Fold in some freshly cooked pasta into the ratatouille.
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