Ratatouille Niçoise

Name: Ratatouille Niçoise (Mediterranean vegetable stew)
Yield: Serves 8 or more
Ingredients: 500 g (1 lb) peppers, cut in strips and de-seeded 500 g (1 lb) onion, sliced; salt, pepper and sugar, for seasoning; about 180 ml (6 fl oz) olive oil; 750 g (13/4 lb) tomatoes, skinned, de-seeded and chopped; 5 cloves of garlic, chopped finely; 500 g (1 lb) courgettes, cubed; a small bunch of parsley; 3 × 15 ml spoon (3 tablespoons) seasoned flour; 2.5 ml spoon (½ teaspoon) thyme; 2.5 ml spoon (½ teaspoon) coriander seeds, crushed lightly; a large sprig of basil; 500 g (1 lb) aubergines, cubed

Mediterranean vegetable stew

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

Ratatouille is usually made in one pan, all the vegetables stewing together (though sometimes the aubergine and peppers are given 20 minutes on their own before tomatoes and courgettes go in). Here is a different way, from Nice. More trouble, but worth it.

Ingredients

500 g (1 lb) aubergines, cubed
500 g (1

Stew
Vegan
Mediterranean

Method

Put the first four vegetables on separate plates. Sprinkle the aubergines and courgettes with a little seasoned flour and then fry them in separate pans in just enough oil to cover the base. Have a heavy flameproof casserole keeping warm on a low heat, and as soon as the vegetables are just tender transfer them to it with a slotted spoon. Then cook the peppers and onions in the same way, but wi