A fragrant slow-cooked meld of eggplant, zucchini, bell peppers, and tomatoes, each vegetable distinct yet harmonious, perfumed with herbs de Provence.
Ingredients
2 medium eggplants, cubed
3 zucchini, sliced
2 red bell peppers, diced
2 yellow bell peppers, diced
4 ripe tomatoes, chopped
1 large onion, diced
4 cloves garlic, minced
6 tbsp olive oil
2 tsp herbs de Provence
Fresh basil leaves
Salt and pepper
Instructions
1Salt eggplant cubes and let drain 20 min. Pat dry.
2Saute each vegetable separately in olive oil until lightly golden: eggplant, zucchini, then peppers. Set aside.
3Saute onion and garlic in the same pot until soft. Add tomatoes, herbs de Provence, salt, and pepper. Cook 10 min.
4Return all vegetables to the pot. Stir gently, cover, and simmer on low heat for 25-30 min.
5Adjust seasoning. Let rest 15 min off heat for flavors to meld.
6Serve warm or at room temperature, topped with fresh basil.
Did You Know?
In Monaco, ratatouille tastes even better the next day and is often served at room temperature as part of a summer lunch spread.