RCI-VG.002.0133.001
Ratatouille
200px|right Provençale recipes | Vegan Cuisine is a traditional Provençale stewed vegetable dish that can be served as a meal on its own, accompanied by rice, potatoes or French bread, or as a side dish. It can be served hot or cold.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 unit
- garlic1 cloveor to taste
- 1 unit
- green1 unitred, yellow or a combination, bell pepper
- 2 unit
- tomatoes6 mediumripe (juicy), peeled and seeded
- 1 unit
- Herbes de Provence to taste1 unit(optional), or
- bunch basil1 smallchiffonéd (optional)
Method
1
Prepare the vegetables: peel and seed the ripe tomatoes, then chop them roughly. Dice the onion finely, mince the garlic clove, and cut the eggplant, bell pepper, and zucchini into 1-inch cubes.
2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2 minutes
3
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5 minutes
4
Stir in the minced garlic and cook for 1 minute until fragrant.
1 minutes
5
Add the eggplant cubes and stir to coat with oil, cooking for about 3 minutes.
3 minutes
6
Add the bell pepper and zucchini cubes, stirring to combine with the other vegetables.
2 minutes
7
Pour in the chopped tomatoes with their juices, and season with salt, pepper, and Herbes de Provence if using.
1 minutes
8
Bring the mixture to a gentle simmer, then reduce heat to medium-low and cover partially with a lid.
3 minutes
9
Simmer for 25–30 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded, but the vegetables still retain their shape.
27 minutes
10
Taste and adjust seasoning with salt and pepper as needed. Stir in the chiffonéd basil if using.
1 minutes
11
Serve warm or at room temperature as a vegetable course, side dish, or light main course.