Provence style Vegetable Ragout (Ratatouille)
Type of Dish Vegetarian
- 1.6 kg (3 ½ lbs) tomato (peeled and chopped)
- 50 ml (3 Tbsp) olive oil
- 700 g (1 ½ lbs) eggplant
- 500 g (1 lb) zucchini
- 700 g (1 ½ lbs) bell pepper (red, yellow and green)
- 1 kg (2 lbs)onion
- 12 g (¾ Tbsp) herb de Provence
- 8 cloves garlic
- 2 bay leaves
- to taste sea salt
- to taste black pepper
- Chop the eggplant, zucchini and bell peppers into large dice and set aside.
- In a large pot on medium heat add the olive oil, onion and garlic, sauté until soft about 6 to 8 minutes. Add the herb de Provence in the last 2 to 3 minutes. Add the tomato, season with salt and pepper, cover and simmer for about 30 minutes.
- Sauté all the remaining vegetables in a large skillet. As they sauté season with salt and pepper, cook them for about 5 to 7 minutes in the skillet then add them to the pot with the tomato sauce. Add bay leaves stir all the vegetables into the sauce, adjust seasoning with salt pepper cover with a tightly fitting lid and cook on low flame for about 20 minutes.
- Ratatouille is not only a very famous dish worldwide but also it is very versatile indeed as it can be served hot or cold, could be for breakfast if you add eggs to it (similar to a middle Eastern Chakchouka), it could be a vegetarian main dish or an accompaniment to roast lamb or chicken. Serve it with rice or couscous. Yes the versatility of ratatouille is only limited to the extent of the cooks imagination. As Einstein once said “Logic will get you from A to Z, imagination will get you everywhere” One more point regarding the method of my recipe, as I’m sure many rattatouille gurus or aficionados will tell you that you have to put 5 cooking pots all over the stove and cook each veg separately along with lots more hokus pokus and magicry, however I wouldn’t waste time making the recipe over complicated. I’m satisfied with the results of this recipe and I hope you enjoy.
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 40 minutes.