If you like ratatouille, we bet you’ll love this Languedoc specialty made with sun-drenched vegetables!
There is still time to enjoy the beautiful summer vegetables, when eggplants, tomatoes and peppers are at their best. A great opportunity to prepare a chichoumeille (also called chichoumée). Under this pretty name hides a delicious Languedoc specialty, which is a bit reminiscent of ratatouille. Served hot or cold, it will be perfect as an accompaniment to grilled meat, or accompanied by rice or pasta.
Ingredients for 4 people
4 very ripe tomatoes (out of season, use canned tomatoes)
1 aubergine
1 onion
1 clove of garlic
1 teaspoon thyme
3 tablespoons olive oil
Salt, pepper
The steps of preparing chichoumeille
Peel and chop the onion and garlic clove. Wash the tomatoes and cut them into cubes.
Remove the stalk from the eggplant, then rinse it and cut it into cubes.
Heat 2 tablespoons of oil in a frying pan and fry the eggplant cubes for about 5 minutes. Remove them and set aside on a plate.
Heat 1 tablespoon of oil in the pan again and fry the chopped onion until it becomes transparent.
Add the tomato pieces, garlic, thyme, salt and pepper.
Add the pre-cooked eggplant cubes and mix everything together.
Let simmer for about twenty minutes…
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Also read:
1 minute to make a successful ratatouille
How to make a Byaldi confit by chef Michel Guérard, the legendary dish from the cartoon Ratatouille?
Why Ratatouille’s Ratatouille Isn’t Ratatouille
