Steamed ratatouille with Pastis

A lovely but short week-end in Paris yielded a bunch of photos, some nice encounters and a few recipes. Travelling is such a creative pursuit: you come back refreshed, full of new flavours, new images and new ideas. There is nothing like breaking the routine to give you a renewed zest for life!

I had experimented lately with a few low fat recipes in my steamer and Cecile’s suggestion of using Pastis to finish off a ratatouille sounded too tempting to resist, so here is my take on it. A lovely, fluffy and light summer dish with a strong hint of aniseed to conjure up some sunshine.

Ingredients list:

  • Aubergines, 2
  • Red pepper,1
  • Green pepper, 1
  • Courgettes, 2
  • Large tomatoes, 4
  • Onions, 3
  • Garlic cloves, 3
  • Thyme, sprigs
  • Rosemary, sprigs
  • Olive oil, 4 Tbsp
  • Tomato paste, 2 Tbsp
  • Dash of Pastis (Pernod or Ricard, no bias)
All the colours of summer

All the colours of summer

Wash the vegetables and cut them up in cubes of equal size. Take the seeds out of the peppers and peel and chop the onions and garlic. To get rid of tomato skin, plunge them into a bowl of boiling water and peel with a sharp knife: most of it will come off easily!

Steam the vegetables on the hob or in an electric steamer for 15 minutes, adding the courgettes and tomatoes towards the end (about 5 minutes before). Do reserve the sliced onions and garlic which you are going to fry in a little olive oil until they are soft.

Drain the vegetables and add them to the frying pan over low heat now for another 10 minutes.

Add a spoonful of tomato paste, season with salt, pepper and herbs. Adjust the amount of liquid by adding water if necessary and simmer for 30 minutes. Towards the end, raise the heat and drop a dash of pastis into the mix!

You can use fresh tarragon to decorate and add to the flavours. But either way, this recipe will  produce an intensely flavoured ratatouille that is neither oily nor watery, will melt in you mouth and be good for you inside out…

Nutrition notes:

Gentle steaming is the best way to keep the good vitamins inside your veggies and avoid using too much fat in cooking. It is recommended in a macrobiotic diet because it allows to keep the nutrients and the energy of the plants alive.

IMG_3731

Walking around in the 5th

Spring in Paris

Spring in Paris

IMG_3753

The lovely Hotel de l’Abbaye, rue Princesse

One response to “Steamed ratatouille with Pastis

  1. Quelle chance de passer un week-end dans un endroit aussi charmant ! J’essaierai de mettre du pastis, pourquoi pas, dans ma ratatouille, mais je n’en ai pas encore fait : les premières courgettes arrivent juste et l’été avec, enfin ! bisous

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s