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