Provençal Ratatouille

Method

1. 01

   Cut even pieces

   Wash and dry the vegetables. Cut eggplant, zucchini and peppers into 2 cm pieces, keeping them in separate bowls. Dice onion and chop tomatoes; keep the herbs whole for easy removal.

   

2. 02

   Brown the eggplant

   Heat 30 ml oil in a wide deep skillet over medium-high heat. Fry eggplant 7–8 minutes, turning occasionally, until lightly golden and beginning to soften. Transfer to a bowl.

   

3. 03

   Sauté zucchini and peppers

   Add 15 ml oil to the same pan. Cook zucchini and peppers for 6–8 minutes, stirring, until a few edges colour but the pieces remain firm. Transfer beside the eggplant.

   

4. 04

   Cook the tomato base

   Add another 15 ml oil and cook onion over medium heat for 5 minutes. Add garlic for 1 minute, then tomatoes, salt, pepper and whole herbs. Simmer uncovered 10 minutes until juicy and softened.

   

5. 05

   Combine and simmer

   Fold the eggplant, zucchini and peppers into the tomato base. Cover and simmer over low heat 15–20 minutes, stirring gently twice, until all vegetables are tender but still recognizable.

   

6. 06

   Reduce excess moisture

   Uncover and simmer 5–8 minutes if liquid pools around the vegetables. Turn pieces gently rather than mashing them. Stop when the sauce clings lightly and no watery puddle remains.

   

7. 07

   Rest and serve

   Turn off the heat, add the final 10 ml olive oil and rest 5 minutes. Serve from the pan, setting the whole herb sprigs and bay aside as you portion the vegetables.