Braised Provençal Vegetables

This classic Provençal dish is often made badly. The main point to note is that the vegetables should be cut into largish pieces and fried separately. It makes a great lunch with crusty bread or goat’s cheese. Alternatively serve it as an accompaniement to grilled or roast meat or fish.

The Catalan equivalent of ratatouille is samfaina, which is identical except that the vegetables are cut into thin slices. Samfaina is only ever served as an accompaniment.