After a few days spent in Greece on the island of Milos and Folegandros, I come back fresh and rested. I really like the Cyclades, the weather is nice, the landscapes are sublime and the food is good there. The Cretan diet is only true. To extend the holidays a bit, when I got back I wanted to work with the same products: aubergines, tomatoes, peppers and olive oil. In the book 100 Vegetarian Dishes, I found a recipe for baked ratatouille that made my mouth water.
For the Olive oil I used the delicious oil from Chris & Olive, producers that I had the chance to meet at Yoann Conte. This oil, I taste it on any occasion. On a good piece of bread, in salads, with dishes and even desserts. Chris & Olive oil is extracted exclusively from hand-picked Koroneiki variety olives on their family estate in the Kalamata region of Greece. The recognized qualities of this variety, combined with the cold mechanical extraction process on the day of harvest, produce an exceptional extra virgin oil. This production is artisanal and is done with respect for their century-old olive trees and their environment.
For the wine, I chose a Languedoc AOC, Esprit Garrigue red from Domaine Romanissa. The Domaine has been in the hands of the family since the beginning of the 19th century. It is now Marie-Paule Roux, the fifth generation who takes care of it. Very sensitive to respect for the environment, his father began in 1986 by formalizing his working methods by requesting organic certification for his products. Marie-Paule continues to work in organic farming, also developing biodiversity on the estate .
The color of this wine is purple and opaque. The palate is concentrated, generous, typical of Languedoc wines, but balanced by a fresh vintage.
– 3 tomatoes
– 3 zucchini
– 1 eggplant
– 1 red onion
– 1 clove of garlic
– 1 box of tomato coulis
– 2 tbsp olive oil + to coat the dish
– 1 handful of coriander leaves
- Preheat the oven to 180 °.
- Oil a large pie dish.
- Peel the onion and the garlic. Wash the tomatoes, zucchini, eggplant and pepper and slice them thinly and evenly with a mandolin. Chop the onion and the clove of garlic.
- Spread the tomato coulis in an even layer in the bottom of the dish. Season with 1/2 teaspoon of salt.
- Add the vegetables, alternating regularly tomato, zucchini, eggplant, pepper and onion in a circle.
- Coat the vegetables, using a brush, with the olive oil. Salt and pepper the ratatouille.
- Sprinkle with cilantro.
- Cover with aluminum foil. Bake and cook for 45 minutes. Serve warm with fragrant rice.
And find more information on the wine selection on oeforgood.com .