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Provençal Ratatouille

A classic vegetable stew from Provence, France, Ratatouille blends eggplant, zucchini, bell peppers, and tomatoes with savory herbs. Traditionally served warm or at room temperature, it embodies the sun-drenched flavors of the French Mediterranean and originated as a humble peasant dish in Nice during the 18th century.

Intermediate
1h
4 servings
Provençal Ratatouille

Ingredients

  • 1 eggplant (300g), diced
  • 2 zucchinis (200g each), sliced
  • 1 red bell pepper (150g), chopped
  • 1 yellow bell pepper (150g), chopped
  • •••See the full ingredient list and shop it in the app.

Method

  1. 1Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
  2. 2Add the sliced onion and sauté for 3–4 minutes until translucent.
  3. 3Stir in the minced garlic and cook for another minute until fragrant.
  4. 4Add the diced eggplant and cook for 5 minutes, stirring occasionally.
  5. ••• Cook along hands-free with timers and step-by-step guidance in the app.