Add the onion, zucchini, capsicum, eggplant and garlic. Cook for 5 minutes or until soft and fragrant, stirring occasionally.
Add the Herbes de Provence and stir until aromatic – approximately 1-2 minutes.
Stir in the tomatoes and water.
Cook covered for around 20 minutes until everything is tender.
Add the tomato paste and stir for 5 minutes, or until stew has thickened.
Season with salt to taste, and serve with crusty bread.
Rustic Ratatouille also serves as a delicious side for roasted meats or tossed through pasta for a vegetarian main.
1 comment
09 Nov 2022DEBORAH MCMILLAN
This is a wonderful dish, great for summer and winter. I like to use the Italian herbs (it has a touch of chilli to give the dish an extra “kick”) plus the omnipresent bay leaves for this recipe. It always conjures up the fabulous very long holiday I had in Provence more than 30 years ago. Warm autumn days under the elms in the courtyards of Avignon. Ahhhhh! Bon Appetit.
1 comment
This is a wonderful dish, great for summer and winter. I like to use the Italian herbs (it has a touch of chilli to give the dish an extra “kick”) plus the omnipresent bay leaves for this recipe. It always conjures up the fabulous very long holiday I had in Provence more than 30 years ago. Warm autumn days under the elms in the courtyards of Avignon. Ahhhhh! Bon Appetit.