Winter chanterelle ratatouille
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
2tbsp 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.