Provençal-Style Ratatouille

⏱ 60 min · 🍽 4 Servings · 🧂 13 Ingredients

Ingredients

  • 1 piece aubergine (about 300 g)
  • 2 piece zucchini
  • 2 piece red bell peppers
  • 500 g ripe tomatoes
  • 1 piece onion
  • 3 cloves garlic
  • 80 ml olive oil
  • 15 g tomato paste
  • 5 g herbes de Provence
  • 1 piece bay leaf
  • 1 pinch salt
  • 1 pinch black pepper
  • 0.5 bunch basil

Instructions

  1. Cut the aubergine and zucchini into half-moons, the peppers into strips, and the tomatoes into rough chunks. Dice the onion and chop the garlic.
  2. Heat half the olive oil in a heavy casserole. Sear the aubergine in batches until golden and remove, then briefly sear the zucchini and peppers over high heat and set them aside too.
  3. Add the remaining oil to the pot and soften the onion and garlic. Stir in the tomato paste for a minute, then add the tomatoes, herbes de Provence, and bay leaf and let the sauce reduce briefly.
  4. Return the seared vegetables to the pot, season with salt and pepper, cover, and braise gently over low heat until everything is tender but still holds its shape.
  5. Remove the bay leaf, adjust the seasoning, and serve scattered with torn basil — on its own, with baguette, or as a side.
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Provençal-Style Ratatouille
📖 Culinse
veganclassicsummermediterranean

Provençal-Style Ratatouille

Aubergine, zucchini, peppers, and tomatoes are seared separately, then gently braised together with herbes de Provence. Delicious hot, at room temperature, and even better the next day..

⏱

Cook time

60 min

🍽

Servings

4

🧂

Ingredients

13

View Original ↗

Nutrition

per serving

240 kcal

Calories

4 g

Protein

18 g

Fat

15 g

Carbs

Ingredients

For 4 servings

  • 🛒
  • 🛒

Instructions

  1. 1

    Cut the aubergine and zucchini into half-moons, the peppers into strips, and the tomatoes into rough chunks. Dice the onion and chop the garlic.

  2. 2

    Heat half the olive oil in a heavy casserole. Sear the aubergine in batches until golden and remove, then briefly sear the zucchini and peppers over high heat and set them aside too.

  3. 3

    Add the remaining oil to the pot and soften the onion and garlic. Stir in the tomato paste for a minute, then add the tomatoes, herbes de Provence, and bay leaf and let the sauce reduce briefly.

  4. 4

    Return the seared vegetables to the pot, season with salt and pepper, cover, and braise gently over low heat until everything is tender but still holds its shape.

  5. 5

    Remove the bay leaf, adjust the seasoning, and serve scattered with torn basil — on its own, with baguette, or as a side.