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.
Protein Choices (Optional) *
- White fish filet halibut, sole, cod, haddock
- Chicken thighs
- 1 large eggplant
- 1 large zucchini
- 2 bell peppers different colors
- 2 large onions
- 3 cloves garlic sliced
- 2 cups vegetable broth
- 1 cup tomato puree
- 2 tbsp olive oil
- salt & pepper
Culinary Spice Kit
- European Hyssop, thyme, rosemary, savory, oregano, sage, marjoram
- French baguette sliced
- Cut all vegetables into 1/2-inch pieces.
- In a large POT, heat oil over medium heat.
- Fry eggplant, and zucchini for 5 minutes.
- Scoop the vegetables out and set them aside.
- To the same POT, add bell pepper, onion, and garlic .
- Fry for 5 minutes.
- Return eggplant and zucchini to the POT.
- Add broth, tomato puree, salt to taste, and Ratatouille spices.
- Add more broth if you prefer the dish as a soup.
- Mix well. Cover. Bring to a boil.
- Cook over low-medium heat for 15 minutes, or longer if you like the vegetables softer.
- Optionally, serve ratatouille with your preferred protein and slices of fresh French baguette.
- Fry or bake your preferred protein with a light seasoning (salt & pepper, and garlic or lemon).
- Substitute tomato puree with 2 large tomatoes, chopped.