Ratatouille Provençale

Ratatouille is a rustic dish from the South of France, specifically from Provence. It is a kind of stew made with fresh, seasonal vegetables. Here’s how to prepare a Provençal Ratatouille with an Italian twist.

Ingredients

• 2 eggplants
• 2 zucchinis
• 1 red pepper
• 1 yellow pepper
• 2 ripe tomatoes
• 1 onion
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• A bunch of fresh aromatic herbs (thyme, basil, rosemary)
• A bay leaf

Preparation

1. Start by washing all the vegetables.
2. Dice the eggplants and zucchinis, cut the peppers into strips, and the tomatoes into cubes after peeling them (you can peel them by immersing them for a few seconds in boiling water).
3. Slice the onion and finely chop the garlic.
4. In a large saucepan, heat a drizzle of oil and sauté the onion until it becomes translucent.
5. Add the chopped garlic and, after a minute, the peppers as well.
6. Cook for about 5 minutes, then add the eggplants and zucchinis. Stew everything for another 10 minutes.
7. Add the tomatoes, salt, pepper, and the chopped aromatic herbs along with the bay leaf.
8. Mix well and cook on low heat for at least 30 minutes, with the lid on. If necessary, add a bit of water.
9. Taste and adjust the seasoning with salt and pepper if needed. The vegetables should be soft but not mushy.
10. Remove the bay leaf before serving.

Did you know?

The name “ratatouille” comes from the French verb “ratouiller” which means to stir or stew. Some versions suggest adding the vegetables one at a time and cooking each for longer before combining everything, ensuring different textures.

Serve the ratatouille with some crunchy or whole-grain bread. Enjoy your meal!