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Ratatouille

Serves : 4 people
Preparation : 30 minutes
Cooking : 50 minutes

Ingredients

Instructions

  • Rinse the eggplants without peeling them. Cut them in half or into quarters lengthwise, depending on their size. Then slice them into rounds about 1 cm thick.
    Peel and finely chop the onion.
  • Heat the oil in a Dutch oven.
    Sauté the eggplant and onion over high heat for 5 minutes, stirring frequently.
  • Rinse and halve the bell peppers. Remove the seeds and cut them into strips a few centimeters long. Add them to the pot and cook for 5 minutes.
  • Rinse the zucchini without peeling them, then cut them into cubes and add them to the pot.
    Cook for 5 minutes over high heat.
  • Blanch the tomatoes in boiling water (optional).
    Cut them into quarters, remove the seeds, and then cut each quarter in half.
    Add the tomatoes to the contents of the pot.
  • Add the herbes de Provence, and season with salt and pepper. Cover and cook for 25 minutes.
    If using a pressure cooker, cook for 15 minutes from the moment the valve starts to whistle.

  • Peel the garlic, remove the germ, and mince it.
    Add the garlic to the pot and let it simmer for another 10 minutes.
  • Serve this traditional ratatouille hot, or chilled for a summer lunch!

    • Notes

    Made in large batches, this traditional Provençal ratatouille will serve as a base for several meals.

    You can enjoy it cold or reheated—it’ll taste even better!

    Ratatouille is excellent served with fried eggs, or even with eggs scrambled and cooked right in the ratatouille itself, Chakchouka style!