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Ratatouille Provençale

Mains

Main Ingredient: Eggplant
Cook Time: 2 hours
Serves: 6-8
Recipe by: Le Creuset

Ingredients

Ingredients

500g eggplants, cut into pieces
500g yellow and green courgettes/zucchinis/baby marrow, cut into pieces
500g yellow and red peppers, cut into pieces
3 onions, thinly sliced
700g tomatoes, peeled, seeded, roughly chopped (alternatively 500g canned diced tomatoes)
4 garlic cloves, finely chopped
1 bouquet garni (consisting of thyme, bay leaf and sage)
Drizzle of olive oil
Salt and Pepper

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Main Ingredient: Eggplant
Cook Time: 2 hours
Serves: 6-8
Recipe by: Le Creuset

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Place a Le Creuset 29cm Signature Oval Casserole with a drizzle of olive oil over medium heat. Fry the eggplants, courgettes, and peppers one after the other, remove them, and set aside. Discard the oil and wipe the casserole with a paper towel.

Add another drizzle of olive oil to the casserole, return the sautéed vegetables, and add the onions, tomatoes, bouquet garni, garlic, pepper, and some salt.

Cover and simmer over a low heat for 1 hour. Stir occasionally. If necessary, add a little more olive oil or 2-3 tablespoons of boiling water.

Serve warm with a sprinkle of fresh herbs.

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