Provençal Ratatouille
Mediterranean French Stew Easy
Provençal ratatouille for 4: aubergines, zucchini, peppers, tomatoes, onion and garlic simmered in olive oil with thyme and basil. No potatoes.
Dietary summary — free from gluten, lactose, alcohol, pork
- Free fromGluten, Lactose, Alcohol, Pork
- Suitable forVegetarian, Vegan
15 min
Preparation
45 min
Cooking
Ingredients
Onions
2 piece(s)
Garlic
4 clove(s)
Thyme
1 tsp
Tomatoes
500 g
Basil
10 g
Olive oil
80 ml
Salt
1 tsp
Pepper
1 tsp
Bell Peppers
300 g
Eggplants
400 g
Zucchini
300 g
Preparation steps
1
Cut 400 g aubergines, 300 g peppers, 300 g zucchini and 500 g tomatoes into ~2 cm dice. Slice 2 onions, chop 4 garlic cloves.
2
Heat 80 ml olive oil in a large pan over medium heat. Soften the onions and garlic.
3
Add the aubergines, cook 5 minutes. Add the peppers, 5 minutes. Add zucchini and tomatoes, season with salt, pepper and 1 tsp thyme.
4
Simmer gently 30 minutes, uncovered, stirring now and then, until the juices reduce.
5
Serve hot, warm or cold, scattered with 10 g chopped basil.
Per serving
284 kcal
Calories
5 g
Protein
18 g
Carbs
20 g
Fat