Ratatouille is the epitome of Provençal vegetable stews made primarily of eggplants, zucchinis and ripened tomatoes.

I got the chance to try this authentic dish during my vacation in south of France. First, the vegetables are sautéed individually in oil before being stewed, so they keep their shape and texture. Then the addition of thyme and basil to the vegetables will make all the difference. This dish still tastes excellent when reheated, and can be eaten both cold and hot as an hors d’oeuvre topped with small black olives and lots of bread.

This recipe can also be adapted with other vegetables of your choice but I wanted to try the authentic recipe and bring back the taste of my holiday.

Ingredients:
3 Eggplants
3 Zucchini
2 peeled Bell peppers (red, orange, green or yellow)
2 Onions
5 ripened Tomatoes; peeled, halved and seeded
4 Garlic cloves
2 sprigs Thyme
2 sprigs Basil
2 bay leaves
Oile Oil
Salt & Pepper

1. Prepare the vegetables: Dice the onions and roughly chop the peppers, zucchinis, and tomatoes into cubes. Mince the garlic. keep each one in a separate bowl because it should be cooked in separate batches.
2. Heat the oil in a casserole, add the onions, garlic and tomatoes. Add a pinch of salt and pepper, bay leaves and thyme then reduce the heat and cover the casserole to cook at low heat for 30 minutes.
3. Meanwhile, sauté the eggplant cubes, about 8 minutes and then transfer to a strainer. (The eggplant will absorb more oil while cooking than the other vegetables).
4. Then sauté the zucchini cubes until browned for about 5 minutes. Then transfer to the strainer and do the same for the peeled bell peppers.
5. When all the vegetables are cooked, add them to the tomato-onion casserole and stir until evenly mixed. Bring the stew to a simmer, then lower the heat and stir in the basil at the end.
>> If you simmer for at least 20 minutes the vegetables will stay larger, more distinct pieces. If you simmer for up to 1 1/2 hours the vegetables will break down into a silky stew.
6. Let the ratatouille rest for at least 30 minutes before serving.

For different flavors you could add paprika, a pinch of red pepper flakes, or a splash of vinegar to the ratatouille.

Bon appetite.
The Urban Apron