Ratatouille provençale

    Ratatouille provençale

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    1hr15min


    1 person made this

    About this recipe: In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat.

    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 

    1. 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.
    2. 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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