Ratatouille: Provence Classic Recipe
We want to share what is undoubtedly the emblematic dish of Provence: Ratatouille. The colors and flavors of this dish transport one to the heart of this region.
First stop...the market. Ratatouille is only excellent when the produce is still seasonal. In Provence, we are coming to the last days for ratatouille. Let's do it justice before the sunny vegetable season comes to a close this year.
Ratatouille is an iconic dish...for its simplicity and its long stewing time, which draws out the essences of each of the ingredients.
Provençale Ratatouille
- 4 medium zucchinis
- 1 medium eggplant
- 2 peppers: one yellow and one red
- 4 nice juicy tomatoes
- 2 onions
- 3-4 cloves of garlic
- 1 bouquet of fresh herbs (rosemary, marjoram, sage, thyme)
- Olive oil
- Salt and pepper
Preparation: 30 min - Ideally prepare the ratatouille the day before
Cooking: approximately 3 hours
1. Clean and cut the vegetables into medium-sized pieces. Please note that chopping the vegetables to roughly equivalent sizes is important for even cooking.
2 - Put the vegetables in different bowls.
3. In a casserole dish, add olive oil and brown, without grilling, the sliced onions then add the whole garlic cloves. Add the eggplants, peppers, zucchini and tomatoes in order, letting each one take a bit of heat before proceeding to the next. Salt and pepper.
4. Mix everything delicately, place the bouquet of fresh herbs in the center of the preparation.
5. Cover the casserole, set the heat as low as possible and cook quietly for at least 3 hours.
Mix from time to time while monitoring the cooking.
