Provencal Ratatouille

Ingredients

• 1 eggplant
• 1 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 3 garlic cloves
• 400 g crushed tomato
• 60 g extra virgin olive oil
• 1 tsp Provencal herbs
• salt (To taste)
• black pepper (To taste)
• fresh basil leaves (A few leaves, for serving)

Steps

1. 1

   Place the onion and garlic in the Thermomix or cooking robot. Chop for 4 seconds at speed 5, then scrape down the sides with the spatula.

2. 2

   Add the extra virgin olive oil and sauté for 7 minutes at Varoma temperature on spoon speed.

3. 3

   Add the diced red and yellow bell peppers. Sauté for 5 minutes at Varoma temperature, using reverse direction and spoon speed.

4. 4

   Add the diced eggplant and zucchini. Set the robot for 6 minutes at Varoma temperature, using reverse direction and spoon speed.

5. 5

   Add the crushed tomato, Provençal herbs, salt, and pepper.

6. 6

   Cook for 18 minutes at Varoma temperature, using reverse direction and spoon speed.

7. 7

   Check the doneness of the vegetables and let the ratatouille rest for 5 minutes.

8. 8

   Serve with the fresh basil leaves on top.

Notes

For even cooking, cut all vegetables to the same size. A dash of raw olive oil at the end adds shine and aroma. Serve with rustic bread or rice. The source specifies Thermomix/robot settings but does not provide an equivalent conventional-stovetop method.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• stew
• Thermomix
• French cuisine
• one-pot