Traditional Provençal Ratatouille
by Tavolino
This ratatouille is a classic summer side dish from Provençal cuisine, prepared with fresh vegetables sautéed separately and then simmered gently to develop all their flavors.
Ingredients
- olive oil 3 tablespoons
- eggplant 1 diced
- zucchini 2 diced
- red bell pepper 1 diced
- green bell pepper 1 diced
- fresh tomatoes 6 roughly chopped
- yellow onion 1 thinly sliced
- garlic cloves 3 minced
- herbes de Provence 1 tablespoon
- Salt to taste
- Pepper to taste
Preparation
- 1
Wash all the vegetables. Dice 1 eggplant, 2 zucchini, 1 red bell pepper, and 1 green bell pepper. Thinly slice 1 yellow onion and mince 3 garlic cloves.
- 2
Roughly chop 6 fresh tomatoes.
- 3
Heat 3 tablespoons of olive oil in a large skillet.
- 4
Sauté the diced eggplant in the hot oil for 8 minutes until tender.
- 5
Remove the eggplant from the skillet and set aside.
- 6
Sauté the diced zucchini in the same skillet for 6 minutes.
- 7
Remove the zucchini and set aside with the eggplant.
- 8
Sauté the bell peppers for 5 minutes in the skillet.
- 9
Add the sliced onion to the peppers and sauté everything for 3 minutes.
- 10
Stir the minced garlic and chopped tomatoes into the mixture.
- 11
Return the eggplant and zucchini to the skillet.
- 12
Add 1 tablespoon of herbes de Provence, and season with salt and pepper to taste.
- 13
Stir gently and let simmer over low heat for 30 minutes.
- 14
Serve hot or warm, according to your preference.