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Provençal Ratatouille

Name: Provençal Ratatouille
Total time: 1h
Yield: 4 servings
Cuisine: France
Ingredients: 1 eggplant, 2 courgettes, 2 bell peppers — all diced; 4 ripe tomatoes, chopped; 1 onion, 4 garlic cloves; Bouquet of thyme, bay, rosemary; Good olive oil, salt, pepper, fresh basil

Sun-soaked Provençal vegetable stew of eggplant, courgette, peppers and tomato finished with herbs.

1h 4 servings Easy

Ingredients

• 1 eggplant, 2 courgettes, 2 bell peppers — all diced
• 4 ripe tomatoes, chopped
• 1 onion, 4 garlic cloves
• Bouquet of thyme, bay, rosemary
• Good olive oil, salt, pepper, fresh basil

Method

Step 1 of 425%

Sauté each vegetable separately in olive oil until lightly colored. Set aside.

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1
Sauté each vegetable separately in olive oil until lightly colored. Set aside.
2
Soften onion and garlic, add tomatoes and herbs. Simmer 15 minutes.
3
Fold all vegetables in gently, cook on low 20 minutes.
4
Off heat, finish with fresh basil and a drizzle of olive oil.