Provençal cuisine, infused with the captivating aromas of the Mediterranean, is a symphony of flavors composed of aromatic herbs, fresh vegetables and olive oil. Among its most famous culinary treasures, Ratatouille sits majestically. This vegetarian dish, both colorful and fragrant, embodies the very essence of Provence. Discover the classic Provençal Ratatouille recipe and immerse yourself in its authentic flavors.
- 1 eggplant
- 1 zucchini
- 1 red pepper
- 1 yellow pepper
- 1 onion
- 2 cloves garlic
- 4 tomatoes
- 3 tablespoons of olive oil
- 1 teaspoon of Provence herbs (thyme, rosemary, oregano, basil)
- Salt and pepper to taste
1. Preparing Vegetables
- Start by washing the vegetables thoroughly. Cut the eggplant, zucchini, peppers and tomatoes into small, uniform cubes.
- Finely slice the onion and chop the garlic cloves into delicate pieces.
2. Brown these Vegetables
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Let it shine gently.
- Add the sliced onions and fry them until they become translucent, releasing their fragrant sweetness.
- Add the chopped garlic and brown it for about a minute, until it releases its captivating aromas.
- Now is the time to add the diced eggplant, zucchini and peppers to the pan. Let them dance in the fragrant olive oil for about 10 minutes. The objective: for them to soften, a prelude to the taste harmony to come.
- When the vegetables start to feel at home, add the diced tomatoes to make up the next move. Incorporate Provence herbs, this aromatic composition that evokes the Mediterranean breeze, as well as salt and pepper, the final notes of your melody.
5. The Second Cooking
- Lower the heat, letting the melody simmer over low heat for 20 to 25 minutes. During this time, the vegetables will marry, each bringing its own harmony to the collective symphony.
6. Setting Aromatic Accords
- Listen carefully. Taste the ratatouille and adjust the partition by adding salt and pepper, according to your personal preferences. This is your composition, your taste masterpiece.
7. There you go, ready to serve
- Before lifting the curtain and serving, offer a final touch of olive oil. It elevates the flavors and crowns the composition with its Mediterranean accents.
- Ratatouille is ready to be enjoyed hot, warm or even cold. It can play the role of a refined accompaniment to meats and fish, or shine on its own as a main dish, accompanied by a loaf of fresh bread or perfect grains of rice.
To find out more about Provence, discover our other articles