This is a ratatouille to die for. Make sure you have good tomatoes and fresh herbs. Serve over long grain rice with grated Ementhaler and Gruyere cheeses.
Sauté three crushed cloves of garlic and one crushed dry chili with
your best olive oil. Fresh rosemary and herbs de Provence. Add a cup of diced
shallots and onions. When these are clear add a cup of 1 inch pieces of red and
yellow peppers. When pepper gets seared add a 2 cups of whole cherry
tomatoes. Salt and pepper to taste.
Serve on a bed of al dente
rice and sprinkles with grated cheese melting on top. Or fresh whole
grain baguette or rosemary bread .
A full bodied Cote du Rhone or a creamy merlot.
