AÏGROISSADE TOULONNAISE
Make an aïoli (see p. 188). Cook
a mixture of vegetables – green
beans, artichokes, dried haricots,
chick peas, etc. Strain them, put in
a warmed dish and mix the aïoli
into them. Do not reheat.
RATATOUILLE
Ratatouille is a Provençale ragoût
of vegetables, usually pimentos,
onions, tomatoes, and aubergines,
stewed very slowly in oil. This dish
has the authentic aromatic flavour
of Provençal food.
2 large onions, 2 aubergines, 3 or 4
tomatoes, 2 red or green pimentos,* oil,