001← The Living Cookbook
Provence, France · SERVES 4
Ratatouille Provençale
A Provençal vegetable classic with properly browned eggplant, tender zucchini, sweet peppers, tomato and herbs — performed by a cast with absolutely no respect for kitchen hierarchy.
Ingredients
- 350 g eggplant, cut into even pieces
- 400 g zucchini, cut into even pieces
- 1 red pepper / about 180 g, chopped
- 1 yellow pepper / about 180 g, chopped
- 4 tomatoes / about 500 g, chopped
- 1 onion / about 150 g, diced
- 3 garlic cloves, finely chopped
- 3 tbsp olive oil
- 2 thyme sprigs
- 1 bay leaf
- Fine salt and black pepper, to taste
Three essential steps
- Heat the olive oil in a wide pan. Soften the onion for about 4 minutes, then add the garlic for 30 seconds.
- Add the eggplant and brown for 6–8 minutes without crowding. Add the zucchini for 4–5 minutes, followed by both peppers for another 5 minutes.
- Fold in the tomatoes, thyme and bay leaf. Simmer gently for 15–20 minutes, season to taste and remove the herb stems before serving.