Ratatouille Provençale

Tags: #french #vegetables #provençal #healthy #summer Serving: 6 portions Total time: 1.5 hours

Traditional French vegetable stew from Provence with eggplant, zucchini, and tomatoes.

Ingredients

• 2 eggplants, diced
• 3 zucchini, sliced
• 4 tomatoes, chopped
• 2 bell peppers, cut into strips
• 1 large onion, sliced
• 6 garlic cloves, minced
• 120ml olive oil
• 15g fresh basil, chopped
• 10g fresh thyme
• 2 bay leaves
• 30ml tomato paste
• Salt and pepper to taste

Steps

1. Salt diced eggplant and let drain 30 minutes
2. Pat eggplant dry with paper towels
3. Heat olive oil in large Dutch oven
4. Sauté onions until translucent
5. Add bell peppers and cook until softened
6. Add eggplant and cook until lightly browned
7. Add zucchini and cook 5 minutes
8. Stir in garlic and tomato paste, cook 1 minute
9. Add tomatoes, herbs, salt, and pepper
10. Simmer covered 30 minutes, stirring occasionally
11. Remove lid and cook 15 minutes to thicken
12. Adjust seasoning and garnish with fresh basil

Notes

Can be served hot or at room temperature. Excellent with crusty bread or over pasta. Improves overnight.