Slow-Cooked Provençal Vegetables — Ratatouille Niçoise
The Provençal vegetable classic, aubergine, courgette, peppers and tomatoes slowly cooked in olive oil with herbes de Provence.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss eggplant cubes with 0.5 tsp salt, drain in colander 15 mins, rinse and pat dry. Chop onion and slice garlic. Cut peppers and zucchini into 2cm pieces. Skin and chop tomatoes. Soak saffron threads in 1 tbsp hot stock 5 mins. Tear basil leaves and chop parsley.
Fry
Heat 15ml olive oil in a wide heavy pot over medium-high. Fry eggplant 5–6 mins until deep golden, transfer to plate. Reduce to medium, add 10ml oil, peppers and pinch of salt, sauté 6 mins until blistering, transfer. Add 8ml oil, zucchini and pinch of salt, sauté 5 mins until lightly golden, transfer.
Saute
Reduce heat to medium-low, add remaining 9ml oil and onion, sweat 5 mins until soft. Add garlic, tomato paste, herbes de Provence, bay and thyme, cook 1–2 mins until fragrant. Add tomatoes and 0.5 tsp salt, simmer 8 mins until broken down and jammy.
Simmer 1
Fold all vegetables back in, cover and simmer on low heat 15–20 mins until tender but holding shape, stirring gently. While ratatouille cooks, heat 1.5 tsp olive oil in a pan with rice, toast 1 min over medium heat.
Simmer 2
Add saffron liquid and remaining 375ml stock to rice, bring to boil, cover and simmer on very low heat 15 mins. Rest off heat 10 mins. Meanwhile, brush sourdough with 1 tbsp olive oil, toast on hot griddle 2 mins each side, rub warm with halved garlic.
Finish
Stir vinegar, black pepper and two-thirds of basil into ratatouille, discard bay and thyme, check seasoning. Fluff rice with a fork, scatter parsley and remaining basil over ratatouille.
Plate
Serve ratatouille over saffron rice with grilled sourdough alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.