Winter chanterelle ratatouille

Winter chanterelle ratatouille

Winter chanterelle ratatouille

  • Preparation: 30 min
  • Cooking: 1h
  • Portions: 4


    • 4 medium onions, chopped
    • 1 large eggplant, cubed
    • 3 yellow and green zuchinni sliced
    • 4 large fresh peeled and seeded tomatoes or 1 can of plum tomatoes 796ml drained
    • 2 yellow bell peppers, coarsely chopped
    • 1/2 cup black olive sundried
    • 200 g winter chanterelles and / or common chanterelles (30 g if dried)
    • 2 bay leaves
    • 1/2 cup fresh chopped basil
    • 1/2 tsp cayenne powder
    • 2 tbsp olive oil
    • 2 chopped garlic cloves
    • salt and pepper to taste


Heat oil in a large pot. At medium-low heat, sauté the onions and eggplant for 10-15 minutes. Add mushrooms and cook another 10 minutes. Add the tomatoes, olives, bay leaves and cayenne. Bring to a boil and reduce heat to low, cook for 30 minutes uncovered.

Add peppers, zucchini, garlic and basil. Salt and pepper. Cook 10-15 minutes longer.

Serve hot over pasta or polenta. Top with grated cheese. Can also be eaten cold.