Provencal ratatouille with fresh basil
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recette

Provencal ratatouille with fresh basil

  • Preparation 25 min
  • Cooking time 45 min
  • For 6 servings

Ingredients

    • 2 onions 
    • 2 medium courgettes (zucchini) 
    • 1 yellow pepper 
    • 1 red pepper 
    • 1 aubergine (eggplant) 
    • 3 medium tomatoes 
    • 3 cloves garlic 
    • 100 ml / 3¼ fl oz / ½ cup olive oil 
    • ½ bunch fresh basil 
    • 1 sprig fresh thyme 
    • 1 tsp caster sugar 
    • Fine salt and freshly ground pepper 

• Heat the olive oil in the casserole over a medium heat. 

• Finely chop the onions. 

• Add them to the stewpot and leave to sweat for 5 to 6 minutes. 

• Remove the seeds from the peppers and cut them into cubes. 

• Dice the courgettes (zucchini) and aubergine (eggplant). 

• Add these vegetables to the onions in the following order, still on a medium heat: peppers, aubergine (eggplant) and courgettes (zucchini). 

• Crush the garlic and add the thyme. 

• Finely chop half the basil and add to the casserole. 

• Cut the tomatoes into small quarters and mix them in. 

• Add salt, pepper and spinkle over the caster sugar. 

• Simmer uncovered for 10 minutes, stirring often. 

• Cover and bake in a preheated oven for 30 minutes at 200°C (400°F, gas 6). 

• Serve hot with the rest of the chopped basil added at the last minute.