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RATTATTUIE

This is a dish consisting of aubergines, courgettes, green peppers, mature tomatoes, artichoke bottoms, onion, garlic, oil, pepper and parsley. Brown the sliced onion in the oil in a terracotta casserole dish and then add the green peppers, the courgettes and the aubergines all cut into small cubes.  Season and add the tomatoes and some parsley.  Let it cook for about an hour, turning the mixture delicately every now and then.  If you have them, add some artichoke bottoms before taking it off the heat.  “Rattatuie” is good cold too.

Bibliography:

• Marcello Iezzi “La nostra cucina” “Comunità Montana” Anno 1 n. 3/4  del Luglio -Agosto 1979.