European
France - Vegetarian
Ratatouille Provençale
Chef's Menu Description
Traditional slow-cooked Provençal stew of eggplant, zucchini, sweet bell peppers, ripe tomatoes, and onions, braised gently in olive oil with garlic and fresh herbs de Provence.
Ingredients
- • 2 medium aubergines (eggplants), diced into 2cm cubes
- • 2 courgettes (zucchini), diced into 2cm cubes
- • 2 bell peppers (1 red, 1 yellow), cored and diced
- • 4 ripe plum tomatoes, peeled and chopped
- • 1 large onion and 4 garlic cloves, minced
- • 4 tbsp extra virgin olive oil, 1 tbsp fresh thyme, 1 bay leaf, sea salt, and black pepper
Preparation Steps
1
Phase 1
Brown diced eggplant in 2 tbsp olive oil in a heavy Dutch oven for 6 minutes until tender. Transfer to a bowl.
2
Phase 2
In the same pot, sauté courgettes and bell peppers with remaining oil for 5 minutes. Add to the bowl with eggplant.
3
Phase 3
Sauté chopped onion and garlic in the pot until soft. Add chopped tomatoes, thyme, bay leaf, salt, and pepper. Simmer for 10 minutes until sauce forms.
4
Phase 4
Return all browned vegetables to the tomato sauce. Cover and simmer gently over low heat for 25-30 minutes until vegetables are meltingly tender. Serve warm or cold.