RCI-VG.002.0133.002
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- plump eggplants2 pounds
- 2 pounds
- 1 pound
- 1 pound
- very ripe tomatoes3 pounds
- large2 poundswhite, mild onions, peeled and finely sliced
- fat garlic cloves10 unitpeeled and finely chopped
- a good bunch of basil1 unit
- a good bunch of flat-leaved parsley1 unit
- some sprigs of thyme1 unit
- 1 unit
- plenty of olive oil1 unit
Method
1
Dice the eggplant, zucchini, red and green bell peppers, onion, and tomatoes into roughly equal bite-sized pieces. Mince the garlic and set all vegetables aside separately.
15 minutes
2
Heat a generous drizzle of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.
5 minutes
3
Add the minced garlic and cook for one minute until fragrant, then add the red and green bell peppers and stir to combine.
5 minutes
4
Add the diced eggplant to the pot, season with salt and freshly ground black pepper, and cook stirring occasionally until the eggplant begins to soften.
8 minutes
5
Stir in the zucchini and diced tomatoes, mixing everything together thoroughly. Season again with salt and pepper to taste.
3 minutes
6
Reduce the heat to low, cover the pot, and simmer the stew slowly, stirring occasionally, until all vegetables are tender and the flavors have melded together.
30 minutes
7
Remove the lid and continue cooking uncovered to allow excess liquid to evaporate and the stew to thicken slightly.
10 minutes
8
Remove from heat, tear fresh basil leaves over the top, and stir gently to incorporate. Adjust seasoning as needed before serving warm or at room temperature.
2 minutes