Pistou De Marseille

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1 small eggplant (1/2 pound), peeled and cut into 1/2-inch dice

Kosher salt

1/4 cup extra-virgin olive oil

2 medium onions, cut into 1/4-inch dice

3 garlic cloves, minced

1 Italian frying pepper, cut into 1/2-inch dice

1 pound medium zucchini, cut into 1/2-inch dice

7 roma or plum tomatoes—peeled, seeded and cut into 1/4-inch dice (2 1/2 cups)

3 quarts boiling water

1 1/4 cups dried cannellini beans (1/2 pound), soaked in cold water overnight and drained

Bouquet garni made with 3 large basil leaves, 2 parsley sprigs, 1 thyme sprig and 1 bay leaf

2 carrots, cut into 1/2-inch dice

1/2 pound mixed green beans and yellow wax beans, cut into 1-inch lengths (2 cups)

1/4 teaspoon freshly grated nutmeg

Freshly ground black pepper

1 pound Yukon Gold potatoes, peeled and cut into 1/3-inch dice

1 cup elbow macaroni

classic pistou

Finely grated Mimolette or lightly aged Gouda, for serving