Provençal Ratatouille
Ratatouille provençale
40 min · Medium · 220 kcal per serving
Ingredients
For one serving.
- Eggplant(Aubergine)1
- Zucchini(Courgette)2
- Bell pepper(Poivron)2
- Tomato(Tomate)4
- Onion(Oignon)1
- Garlic(Ail)3 cloves
- Olive oil(Huile d'olive)3 tbsp
- Herbes de Provence(Herbes de Provence)1 tbsp
Preparation
Step by step, from pantry to plate.
Cut the eggplant, zucchini, bell peppers, tomatoes, onion, and garlic into bite sized pieces.
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the onion and cook until it starts to soften, then stir in the garlic and Herbes de Provence.
Add the eggplant, zucchini, and bell peppers, then season with salt and pepper.
Cook, stirring occasionally, until the vegetables begin to soften.
Add the tomatoes and a small splash of water if the pan looks dry.
Cover and simmer gently until all the vegetables are tender and the sauce is thick.
Taste and adjust with more salt and pepper before serving.
Good to know
For the best flavor, let the ratatouille rest for a few minutes before serving so the vegetables can absorb the sauce.
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