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Provençal Ratatouille

Provençal ratatouille with aubergine, courgette, peppers and tomatoes, each cooked separately for the best texture.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 5 tbsp olive oil
  • 1 large aubergine cubed
  • 2 courgettes cubed
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 ripe tomatoes chopped
  • 1 tbsp tomato paste
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 handful basil torn
  • Salt and black pepper

Method
 

  1. Fry the aubergine in 2 tablespoons of oil until golden. Remove.
  2. Fry the courgettes in 1 tablespoon of oil until lightly browned. Remove.
  3. Add the remaining oil and cook the onion and peppers for 8 minutes.
  4. Add the garlic and tomato paste for 1 minute, then the tomatoes, thyme and bay. Simmer for 10 minutes.
  5. Return the aubergine and courgettes, cover and simmer gently for 20–25 minutes.
  6. Stir in the basil and season. Serve warm or at room temperature.

Notes

Ratatouille improves overnight. Make it a day ahead and serve at room temperature.