Heat for 20 minutes in a bain-marie or 10 minutes in a casserole over low heat.
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A truly great Provençal dish! Maison Rivière ratatouille is rich in vegetables (tomatoes, courgettes, aubergines and onions) which are cooked slowly in a tomato sauce flavoured with garlic, thyme and bay.
Serve hot or cold with grilled meat or fish, soft-boiled eggs or an omelette.
This recipe is inspired by Basque tradition, combining the spiciness of the famous Espelette pepper with the colours and melt-in-the-mouth texture of sweet peppers and tomatoes.
Warm in a pan on a low heat. When the piperade is hot, form little wells and break an egg into each one. Cover and leave to cook for about 7 to 8 minutes until the egg white has solidified. Serve piping hot.
The aubergines are first of all fried in extra-virgin olive oil to give the recipe a slight crispness. The “riste” is then cooked slowly with tomatoes, garlic and Provence basil to soak up the flavours and create the soft texture so characteristic of this dish.
Serve cold on toasted or warm country bread or as an accompaniment to grilled fish or meat.
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