Vegetable Stew from Provence | RATATOUILLE
Course: MainServings
2
peopleCooking time
35
minutesIndulge in the quintessential flavors of French cuisine with this authentic ratatouille recipe. A medley of fresh vegetables including peppers, tomatoes, courgettes, and aubergines, gently simmered with aromatic garlic and herbs, this dish is a colorful celebration of Provence’s abundant produce. Perfect for a wholesome meal, served hot or at room temperature, this ratatouille embodies the simple yet sophisticated essence of Mediterranean cooking.
Ingredients
- Ratatouille
1 red pepper
1 green pepper
5 tomatoes
2 courgettes
1 aubergine
Garlic to taste
Olive oil
Herbs (thyme, bay, basil, rosemary, or oregano – 1 or 2 types)
Salt and pepper
Directions
- Ratatouille
- Remove the stems from the tomatoes and cut a cross shape into the bottom. Place them in boiling water for half a minute, transfer to a bowl of cold water then remove the skin.
- Thinly slice the onion and slice the aubergine, courgette and peppers slightly thicker. Peel, crush and coarsely chop the garlic.
- In a spacious pan with some olive oil, gently cook the onion for a few minutes, seasoning with salt and pepper for each vegetable addition as you go.
- Add in the peppers and cook until everything is soft but not browned then stir in the garlic. Dice the peeled tomatoes and add them in as well along with the herbs. Cook gently for around 20 minutes until the mixture is starting to dry.
- In a wide sauté pan, heat up some more olive oil and sauté the courgette over a medium heat until fairly dry and golden. Drain off any excess oil and add the courgette to the tomato mixture. Repeat this step with the aubergine.
- Cook the ratatouille gently for another 15 minutes until very tender and all the flavours have melded. Serve hot or at room temperature.
