Vegetables & legumes
Provencal ratatouille
Classic vegetable stew from southern France with Provencal herbs.
VegetarianVeganGluten-free
Ingredients
- 1 eggplant
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 3 garlic cloves
- 400 g crushed tomato
- 60 g extra virgin olive oil
- 1 teaspoon Provencal herbs
- Salt and pepper to taste
- A few leaves of fresh basil
Step-by-step
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- Chop the onion and garlic 4 sec/speed 5 and scrape down the sides with the spatula.
- Add the oil and saute 7 min/Varoma/spoon speed.
- Add the diced peppers and saute 5 min/Varoma/reverse/spoon speed.
- Add the diced eggplant and zucchini and set 6 min/Varoma/reverse/spoon speed.
- Add the crushed tomato, the Provencal herbs, the salt and the pepper.
- Set 18 min/Varoma/reverse/spoon speed.
- Check the doneness of the vegetables and let rest 5 minutes.
- Serve with fresh basil on top.
Tips
- Cut all the vegetables the same size for even cooking.
- A dash of raw olive oil at the end adds shine and aroma.
- Serve with rustic bread or rice.
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