La ratatouille provençale est un classique incontournable de la cuisine française. Originaire du sud de la France, ce plat coloré à base de légumes frais incarne à lui seul le soleil de la Méditerranée.
Saine, savoureuse et simple à réaliser, cette recette est parfaite pour accompagner vos viandes grillées ou à déguster seule avec du pain frais.
Découvrons ensemble comment réussir la véritable ratatouille maison, comme en Provence !
🧄 Ingredients (for 4 people):
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2 zucchinis (courgettes)
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1 eggplant (aubergine)
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1 red bell pepper
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1 yellow bell pepper
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3 tomatoes
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1 onion
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2 garlic cloves
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4 tablespoons of olive oil
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1 teaspoon of Herbes de Provence
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Salt and pepper (to taste)
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Fresh basil (for garnish)
🍅 Preparation Steps:
Step 1: Prepare the vegetables
Wash all vegetables carefully.
Cut the zucchini, eggplant, and peppers into medium-sized cubes. Peel and chop the onion and garlic finely.
Step 2: Cook each vegetable separately
In a large pan with olive oil, sauté each vegetable for 5–6 minutes.
This step ensures each keeps its flavor and texture.
Step 3: Combine and simmer
Once all vegetables are pre-cooked, mix them together in the same pan.
Add the diced tomatoes, Herbes de Provence, salt, and pepper.
Cover and let simmer gently for 30 to 40 minutes on low heat, stirring occasionally.
Step 4: Serve hot or cold
The ratatouille can be enjoyed hot, as a side dish, or cold, as a refreshing summer meal.
Garnish with fresh basil before serving.
🌿 Chef’s Tips:
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For extra flavor, add a dash of tomato paste or a spoon of balsamic vinegar during simmering.
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The ratatouille tastes even better the next day, once the flavors have blended.
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Serve with rice, couscous, or crusty French bread for a complete meal.
🍽️ Serving Suggestions:
Serve the ratatouille alongside grilled chicken, fish, or even a simple omelette.
It’s also delicious as a filling for savory crêpes or a topping on toasted bread.
