Ratatouille provençale
(8)
1 hour 15 min
In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat.
Bibus
1 person made this
Ingredients
Serves: 6
- 1 glass olive oil
- 2 large onions, quartered
- 3 cloves garlic, minced
- 3 aubergines, sliced
- 6 courgettes, cut into 2 cm slices
- 1kg tomatoes, quartered
- ½ glass tomato puree (optional)
- 3 tablespoons herbes de Provence
- salt and pepper to taste
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- Heat the oil in a large pot over high heat. Add the onion and garlic and cook for 2 minutes. Lower the heat and add all the other ingredients to the pot. Cover and simmer for 30 minutes.
- After 30 minutes, remove the lid. If there is still a lot of liquid, continue cooking for another 30 minutes uncovered. If the amount of liquid looks right, put back the lid and cook for 30 more minutes.
Tip:
My children are not very fond of the aubergine skin, so sometimes I peel them for this dish.
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