Ratatouille
A Provençal vegetable stew of individually sautéed summer vegetables, rested before serving.
frenchmainside
Ingredients
- 2 aubergines— medium, cut into 2–3 cm chunks
- 2 courgettes— sliced into thick half-moons
- 1 yellow pepper— large, cut into bite-sized strips
- 4 ripe tomatoes— peeled and chopped, or 300 ml passata
- 1 onion— large, finely sliced
- fresh basil leaves— a handful
- thyme— a few sprigs
- olive oil— generously
- salt
- freshly ground black pepper
To see full recipe:
View the original recipe by Alexis Gauthier ↗