Ratatouille à la Provençale

Name: Ratatouille à la Provençale (Ratatouille Provençale)
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: Serve 4
Cuisine: French
Ingredients: sea salt and freshly ground black pepper (optional); 1 green pepper, deseeded and sliced; 4 garlic cloves, crushed; 1 aubergine, peeled and cut into large cubes; 1 onion, chopped; rice or pasta, to serve; 1 red pepper, deseeded and sliced; a small handful of basil leaves, to serve; 1 bouquet garni made with 1 small handful of flat-leaf parsley sprigs and 1 sprig of thyme, tied together with kitchen string; 100 ml/3½ fl oz/scant ½ cup olive oil; 400 g/14 oz tomatoes, peeled, deseeded and cut into large cubes; 1 large courgette or 2 small courgettes, cubed; a pinch of caster sugar

Ratatouille Provençale

Preparation info

Serve
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

About

I hope you’ve seen the film of the same name, not just because it’s very funny but also because it is about a passion for great food that’s full of flavour – it shows that its namesake dish can satisfy all tastes, from the discerning gourmet to the lover of good home cooking. The word ratatouille comes from touiller, which means ‘to stir round or mix’, and the recipe originates from Nice in the South of France. For me, this dish not only represents but also encompasses the splendour