I Made These Recipes

Grandma's Ratatouille

A slow-cooked Provençal vegetable stew — humble, fragrant, and even better the next day.

by Mamie Prep: 25 min Cook: 50 min Total: 75 min
Grandma's Ratatouille
4 servings

Ingredients

  • 1 aubergine, diced
  • 2 courgette, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 tomato, chopped
  • 1 onion, sliced
  • 3 clove garlic, minced
  • 60 ml olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt — to taste
  • black pepper — to taste
  • 1 fresh basil, a handful (optional)

Method

  1. Heat half the olive oil in a large pan over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the garlic and peppers and cook for 5 minutes more.
  3. Add the aubergine and courgette with the rest of the oil, and cook until they begin to soften, about 10 minutes.
  4. Stir in the tomatoes, thyme and oregano. Season with salt and pepper.
  5. Cover and simmer gently for 30 minutes, stirring occasionally, until everything is tender and melded.
  6. Taste, adjust the seasoning, and finish with torn fresh basil. Serve warm or at room temperature.
★ Even better the next day. Lovely with crusty bread, rice, or a fried egg on top.
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