Provencal · French
Ratatouille Niçoise
Provençal summer vegetables stewed with herbs
A Provençal medley of aubergine, courgette, peppers and tomato cooked separately, then gently combined.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Provencal and French cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Ratatouille Niçoise
Ingredients
Main
Method
- 1
Brown the aubergine in a little oil and transfer it to a bowl.
- 2
Cook the courgettes and peppers separately until coloured but still structured.
- 3
Soften the onion and garlic, add tomatoes and thyme, and simmer into a light sauce.
- 4
Fold all the vegetables into the sauce and simmer gently until tender but distinct.
- 5
Finish with basil and serve warm or at room temperature.
Ratatouille is rooted in the cooking of Nice and Provence; separately cooking the vegetables preserves their individual texture.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only if the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served cold.
Keep cooking
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