Recipe for the Vega Media, Delicia Murciana with the jewels of the garden

The Huerta de la Vega del Segura is to which refers the name of this traditional Murcia ratio that, how could it be otherwise, is a typical garden dish.All Disto's dishes have enormous similarities, from the French ratatuille ratatouille, but each one, of course, has its peculiarities.The Vega Media ratatus also has, of course, its own characteristics.

This is a ratatus in which the zucchini disappears.It is made with eggplant, red and green peppers and tomatoes.Each vegetable is fry first separately, before joining the pan.But the ingredient that makes it more peculiar is the egg, which brings its final touch and its characteristic gold color.

Ingredients

Preparation, step by step

To do this ratatus of the Vega Media, the first thing you must do is remove the bitterness that the eggplant has.It is very simple.Wash it and, without peeling, tuft it into slices and place it on a rack.Add a good handful of salt on top and let it stand for at least half an hour.Thus, he will sweat and lose part of his water and, with her, his bitterness.

After this time, slightly remove the salt with the help of a kitchen paper.

On the other hand, peel the tomatoes.If you do not have a special vegetable peel for tomatoes, with the serrated edge, the easiest way to peel the tomatoes is scalding them.To do this, bring a saucepan with plenty.Pass them immediately to very cold water, with ice, to cut cooking.Made this, they will peel easily, just pulling their skin.

About a Honda or pan pan on the fire with a thread of extra virgin olive oil and, when it has temperature, incorporates the eggplant.Let it cook over medium heat.When well done, withdraw and reserve.

In that same pan and in the same oil (you can add a little more if necessary), incorporate the peppers, red and green, chopped.Suffry them over medium heat.When they are well made, which will take you between five and seven minutes, withdraws.

Add to the same pan, again with the same oil or adding a little more if you saw that the peeled and dice tomato is necessary.Put salt and kitchen over low heat until it is well done and start getting rid.

At that time, add the rest of the vegetables and remove well.Let the set be cooked for 5 minutes.In the end, test and rectify salt if necessary.

Finally, see the eggs one by one.No need to beat them.See them by one by one (careful that it does not fall shell) on the ratatus.As soon as they are, remove while they are set.Depart from fire and serve immediately.

This dish is very similar to another Murcia elaboration, the ‘summer fried’.It is normal, that there are many similar traditional recipes, of the time when tomato consumption was formerly limited to the summer time, when there was a lot of tomato production, but only at that time.

Of course, this recipe is open to variations.There are those who make it only with green pepper, and not red.And who also adds zucchini.It is a very grateful dish, so why not?