French Ratatouille
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.
Ingredients
- 1 large eggplant
- 1 large zucchini
- 2 bell pepper different colors
- 2 large onion
- 3 cloves garlic sliced
- 1 cup tomato puree
- 2 cup vegetable broth
- 1 French baguette sliced
- 2 tbsp olive oil
- salt & pepper
Optional
- Mild sausages of your choice.
Ratatouille Culinary Spice Kit
- Pouch [1] Thyme, rosemary, savory, oregano, sage, marjoram
- Pouch [2] European Hyssop
Instructions
- 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 .
- 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.
▪ Roast the vegetables in the oven before adding them to the pot.
▪ Substitute tomato puree with 2 large tomatoes, chopped.