Ratatouille is a famous vegetable stew from Provence, a French region that spreads along the southern Mediterranean coast. The seasoning Herbes de Provence includes a not so common herb: European hyssop. This 'holy herb’ has a minty, slightly bitter, but pleasurable taste, different from North American anise hyssop.
To the same POT, add bell pepper, onion, and garlic .
Optionally, add sausages.
Fry for 5 minutes.
Return eggplant and zucchini to the POT.
Add broth, tomato puree, salt to taste, and Ratatouille [1] spices.
Add more broth if you prefer it 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.
Add Ratatouille [2] spices to taste. Start with a pinch, try it, and add slowly more to your taste.
Serve Ratatouille with slices of fresh French baguette.
Notes
▪ Add sausages of your choice, cut into bite-size slices. ▪ Roast the vegetables in the oven before adding them to the pot. ▪ Substitute tomato puree with 2 large tomatoes, chopped.