Ratatouille Provençale

Ratatouille Provençale

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

A popular vegetable dish from Provence, here made with an additional touch of chilli. Serve the ratatouille as a side dish, or with French baguette, black olives and plain boiled eggs as a main meal.

Ingredients

Quantity Ingredient
2 medium onions, chopped
3 medium red onions, chopped
4 garlic cloves, chopped
6 large tomatoes, in chunks
1 fresh red chilli, deseeded and sliced
or 1/2-1 teaspoon chilli flakes
2 small zucchini
1 yellow capsicum
1 small eggplant
3-4 tablespoons olive oil
2-3 teaspoons dried thyme
3 red capsicums
salt
freshly ground black pepper

Method

  1. Prepare the onions, garlic, tomatoes and chilli as above. Cut the zucchini in half lengthwise and then slice. Deseed and cut the capsicums into 2 cm pieces. Rinse the eggplant, then remove the stem and cut into large cubes.
  2. In a heavy-based casserole dish, sauté the onions in the olive oil for 3-4 minutes. Add all the vegetables and garlic. Sprinkle with the salt, pepper, thyme and the sliced chilli or chilli flakes. Stir to coat the vegetables with the oil, garlic and herbs, and then sauté for a few minutes. Cover the dish and simmer over low heat for 50-60 minutes, stirring occasionally. Remove the lid towards the end, and season to taste with salt, pepper and perhaps a touch more garlic.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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