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Ratatouille Provençale
Created by: Howcan Team
Ingredients
- 1 eggplant, diced
- 2 zucchinis, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 4 cloves of garlic, minced
- 4 tomatoes, diced
- 1/4 cup of olive oil
- 2 teaspoons of dried thyme
- 2 teaspoons of dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced eggplant and cook for 5 minutes, stirring occasionally.
- Add the remaining 2 tablespoons of olive oil to the pot, then add the diced zucchinis, bell peppers, onion, and garlic. Cook for another 5 minutes, stirring occasionally.
- Stir in the diced tomatoes, dried thyme, and dried oregano. Season with salt and pepper to taste. Cover the pot and simmer for 20 minutes, stirring occasionally.
- Once the vegetables are tender, remove the pot from the heat and let it cool for a few minutes.
- Garnish with fresh basil before serving. Ratatouille Provençale can be enjoyed hot, at room temperature, or cold.
Ratatouille Provençale is a traditional French dish originating from the Provençal region. This flavorful vegetable stew is a staple of Provençal cuisine, known for its vibrant colors and rich, aromatic flavors. The dish typically includes a medley of eggplant, zucchini, bell peppers, onions, and tomatoes, all simmered together with fragrant herbs like thyme, basil, and oregano. The history of Ratatouille Provençale dates back to the 18th century, and it has since become a beloved classic in French gastronomy. Renowned chefs like Julia Child have popularized this dish, and it is often served as a side or main course in restaurants across Provence. For the best version of this dish, seek out authentic Provençal restaurants in the south of France, where local chefs expertly prepare Ratatouille Provençale using the freshest, seasonal ingredients. To truly capture the essence of this dish, it's crucial to pay attention to the quality of the vegetables and the slow, careful cooking process, allowing the flavors to meld together harmoniously. While the traditional method involves simmering the vegetables in a pot, some chefs also opt for alternative techniques such as roasting or grilling the vegetables before combining them, adding a delightful smokiness to the dish. Whether enjoyed on its own, as a side, or paired with crusty bread or a dollop of creamy goat cheese, Ratatouille Provençale is a delightful celebration of the bountiful produce and culinary heritage of Provence.
60 min
6
180 calories
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