Ratatouille Verrine with Lemon Chantilly

Cook Time 30 minutes

Servings 6

Ingredients

60ml extra virgin olive oil

1 small onion, diced

1 tbsp thyme, chopped

2 garlic cloves, chopped

1 red capsicum, diced

1 green capsicum, diced

1 medium eggplant, diced

1 medium zucchini, diced

Salt and freshly ground black pepper

3 tomatoes, diced

250ml crème fraîche

Juice of ½ lemon

2 tbsp pitted black olives, diced

6 niçoise olives (small, like Ligurian olives)

Method

Heat the olive oil in a saucepan. Add the onion and thyme and stir on medium heat for 2 minutes. Stir in the chopped garlic and the red and green capsicum and cook for a few minutes. Add the eggplant, stir for a few minutes, then add the zucchini. Stir well and season with salt and pepper.

Halve the tomatoes and squeeze out the seeds. Discard the tomato seeds. Dice the tomato flesh and add it to the other vegetables. Stir well and simmer for about 15 minutes or until the vegetables are soft. Transfer to a bowl, allow to cool and refrigerate until cold.

In a bowl, season the crème fraîche with salt and pepper and whip until almost firm. Add the lemon juice and continue whipping until the Chantilly is firm.

Transfer the ratatouille into six glasses. I like to use a piping bag for that. Top with the diced, pitted olives, pipe the cream on top and garnish with an olive.