Using fresh and locally grown summer vegetables, ratatouille
is a classic hearty French stew. If youre staying at one of our Nice villas,
youll be glad to hear that ratatouille was first conceived in the city,
meaning it is the most authentic place to try the dish. It is an extremely
flexible dish as it makes an ideal accompaniment for several varieties of meat
and fish, and as a bonus, it is also extremely easy to make. Just follow our
recipe below to have a go at making your own version of this Provençal classic.
Ingredients (serves four)
- 4 round tomatoes
- 2 bell peppers
- 2 aubergines
- 3 courgettes
- 1 large onion
- 3 cloves of garlic
- 3 tbsp of olive oil
1 tbsp of Herbes de Provence (available from
- 1 chicken stock cube
- Salt and pepper, to season
Chop all of the vegetables up into fairly chunky pieces, and
press the garlic using either a knife, a heavy weight or a garlic press.
Add the olive oil to a saucepan and heat for a minute or so,
then add the onion and garlic and gently stir fry. Once the onion begins to
brown and go soft, add the aubergines and stir fry for a further five minutes.
Add the peppers and courgettes, and then fry the complete mixture of vegetables
for a few more minutes.
Once the vegetables have fried for a few minutes, add the
tomatoes, the herbs and the chicken stock and then stir well. If you dont have
any Herbes de Provence to hand, you can use dried basil instead.
Cover the pan and allow the ratatouille to simmer for 25
minutes so that it becomes lovely and soft, stirring every once in a while.
Serve with anything you wish, as its a highly flexible dish, though sausages
and couscous are always a good combination.
Image: Andreas Hartmann, available under Creative Commons
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