Ratatouille with Dates

Ratatouille with Dates INGREDIENTS

• 10 Medjool dates

INGREDIENTS

• 2 zucchinis
• 1 green bell pepper
• 1 red bell pepper
• 400 g of peeled tomatoes
• 1 eggplant
• 1 onion
• 1 bouquet garni
• 50 g of Kalamata olives

PREPARATION

Wash the vegetables. Cut them into large cubes and cook each one separately with a drizzle of olive oil. After cooking, add the peeled tomatoes, sliced onions, and bouquet garni. Season with salt and pepper, cover, and let simmer for 35 minutes, stirring occasionally.

At the end of cooking, add the halved Medjool dates and Kalamata olives.

Serve with small garlic-rubbed croutons and a few herb sprigs.