This weekend, we’ll served our ratatouille provençale with a delicious pork roast – a nice marriage but a ratatouille is a very versatile side dish and goes with pretty much anything, even left over meat. So to bring a little bit of Provence to your table, check our detailed recipe and Art of the Home suggestions below. Enjoy and bon appétit!
Ratatouille à la Provençale (Ratatouille Provençale)
by Art of the Home
Ingredients (for 4-6 servings)
- 4 tomatoes
- 2 onions
- 2 red peppers
- 2 green peppers
- 2 zucchinis
- 2 eggplants
- 2 garlic cloves
- 2 bay leaves
- 2 sprigs of thyme
- 4 pinches of Couscous spice
- 2 pinches of cumin
- 4-5 TBSP olive oil
- Salt & pepper
- Wash and dry vegetables.
- Mince oinons and put in large pot.
- Without peeling vegetables (but cut both ends of the zucchinis and top part of the eggplants), cut all vegetables in small chunks and put in large pot with the onions.
- Cook vegetables under low heat for about 10 minutes. This will allow to gently remove some excess water from the vegetables, extracting the most out of their flavor.
- Add crushed garlic cloves, laurel leaves (broken in pieces), thyme (leaves only), salt & pepper.
- Sprinkle olive oil over the vegetable mixture.
- Cook for 5-10 minutes under low heat, stirring occasionally.
- Add about 1 small glass of water (this will prevent the vegetables from sticking to the bottom)
- Add couscous spices and simmer, covered, under low heat for 30-40 minutes (depending on how crunchy you want the vegetables to be). Stir from time to time and if vegetables start to stick at the bottom, add a tiny bit of water. Add more spices as needed according to taste.
- Serve as a side dish, hot or warm.
Art of the Home Suggestions:
- Leftover: great addition to pasta instead of tomatoe sauce or in an omelett.
- Meal: pork and lamb are great companions to a ratatouille.
- Picnic idea: can be served cold for a picnic dish.