Ratatouille à la niçoise

A good introduction to the late summer season is traditional ratatouille, a hearty mix of eggplant, peppers, zucchini and tomatoes. Try this classic recipe as an appetizer with toasted bread or as a main course, served with a generous glass of red wine.

2 eggplants
3 zucchini
2 green or red peppers
1/4 c. extra-virgin olive oil
2 large onions
2 to 4 cloves of garlic
1 to 2 tsps. white sugar
Salt and pepper
2 Tbsps. red wine vinegar
Several fresh tomatoes
1/4 c. quality white wine

Wash the eggplant and zucchini. Cut the eggplant into small, 1/2-inch cubes and slice the zucchini into 1/4-inch slices. Sprinkle with salt and set aside for 30 minutes. Rinse off salt off and pat dry with absorbent paper towels.

Cut the onion into thick wedges and crush the garlic. Heat the olive oil in a deep, heavy-based frying pan or saucepan. Add the onions and sauté until golden brown. Add the eggplant, zucchini, peppers and garlic, and cook until golden.

Stir in the sugar, red wine vinegar, tomatoes and wine. Cover and simmer for 20 to 30 minutes. Add salt and pepper to taste.

Serves 4-8.