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- In a hot stainless pan, add some oil and fry the peppers and garlic for 2 minutes. Transfer to a bowl
- In the same pan, add more oil and fry the zucchini for 4 minutes, then season with salt and add to the bowl with peppers
- To the same pan, add more oil, and fried eggplant for 5 minutes
- Add the sun dried tomatoes and vinegar, and let stew for 3 minutes until almost dry.
- Transfer micture mixture to same bowl with the peppers and zucchini
- Chop Basil and add to bowl
- Add 1 tsp espelette to the ratatouille mixture
- Add long strands of lemon zest
- Season with Chopped olives
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