French cuisine · Vegetable Dishes

Ratatouille

Provençal braised vegetables of zucchini, eggplant, pepper and tomato.

Ingredients · for 4 servings

• 2 zucchini
• 1 eggplant
• 2 peppers
• 4 tomatoes
• Thyme
• Olive oil

Instructions

1. Cut the zucchini, eggplant and peppers into even, bite-sized pieces; dice the tomatoes.
2. Sweat the onion and garlic in olive oil over medium heat for 3 min until translucent.
3. Add the peppers and eggplant and roast for 5 min, then fold in the zucchini and tomatoes.
4. Season with thyme, salt and pepper and braise covered at gentle heat for 30–35 min until everything is soft but not falling apart.
5. Finish with olive oil and season to taste.
6. Serve hot or lukewarm – with baguette, rice or as a side.