In order to preserve the nutritional qualities and taste profile, tomatoes, eggplants, zucchinis and peppers are cooked when still fresh, right after the harvest.
The vegetables slowly simmer with :
- oriental spices for chickpeas,
- small vegetablesfor green lentils and white beans,
- herbs for flageolets.
According to the recipe, eat hot or cold.
Eggplants simmered with Espelette chili pepper
This meal is seasonally produced with harvested ripe eggplants then simmered with Espelette chili pepper.
Zucchinis with basil
This meal is seasonally produced with harvested ripe zucchinis.
Simmered flageolets
This meal is produced with flageolets simmered with herbs.
Simmered white beans
This meal is produced with white beans simmered with small vegetables.
Simmered green lentils.
This meal is produced with green lentils simmered with small vegetables.
Oriental chickpeas
This meal is produced with chickpeas simmered with oriental spices.
Ratatouille provençale
This meal is seasonally produced with tomatoes, eggplants, zucchinis and fresh green peppers harvested ripe.
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