Shopping List
Main Ingredients
- 1 large eggplant
- 1 large zucchini
- 2 bell peppers (any colors)
- 2 large onions
- 3 cloves garlic
- 1 cup tomato puree or 2 tomatoes
- 2 cups vegetable broth
Kitchen Tools
chopping knife and board; large cooking pot
Cooking Steps - Short Overview
- Cut vegetables in 1/2 inch pieces.
- Fry vegetables in two batches.
- Cook fried vegetables in a tomato broth.
Suggested Sides
- bread slices (fresh French baguette or any bread you like)
- cooked or steamed rice
- boiled potatoes
- any type of protein, mild seasoned (see recommendations in notes)
For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].
French Ratatouille - The Breeze Way
Ratatouille is a famous vegetable stew from Provence, a French region that spreads along the southern Mediterranean coast. The seasoning Herbes de Provence includes an uncommon herb: European hyssop. This 'holy herb’ has a minty, slightly bitter, but pleasurable taste, different from North American anise hyssop.
Ingredients
Fresh Produce
- 1 large eggplant
- 1 large zucchini
- 2 bell peppers yellow, orange, or red recommended
- 2 large onions
- 3 cloves garlic sliced
Packaged Goods/Staples
- 2 cups vegetable broth
- 1 cup tomato puree see notes for substitute
- 2 tbsp olive oil
- salt & pepper
Ratatouille Culinary Spice Kit
- European Hyssop, thyme, rosemary, savory, oregano, sage, marjoram
Suggested Sides
- bread slices fresh French baguette or any bread you like.
- cooked or steamed rice
- boiled potatoes
- any type of protein, mild seasoned see recommendations in notes
Instructions
Prepare Vegetables
- Cut all vegetables into 1/2-inch pieces.
Fry Eggplant & Zucchini
- In a large POT, heat oil over medium heat.
- Fry eggplant, and zucchini for 5 minutes.
- Scoop the vegetables out and set them aside.
Fry Bell Pepper, Onion & Garlic
- To the same POT, add bell pepper, onion, and garlic . Add oil as needed.
- Fry for 5Â minutes.
Cook All Vegetables with Broth & Tomato Puree
- Return eggplant and zucchini to the POT.
- Add broth, tomato puree, salt to taste, and Ratatouille spices.
- Mix well. Cover. Bring to a boil.
- Cook over low-medium heat for 15 minutes, or longer if you like the vegetables softer.
Serve
- Serve ratatouille with your preferred sides.
Notes
- Substitute tomato puree with 2 large tomatoes, chopped.
- Recommended protein: steamed w (e.g. or shredded chicken or beef.
- Alternative: Fry or bake your preferred protein with a light seasoning (salt & pepper, and garlic or lemon).