Classic Ratatouille Recipe

This stewed vegetable dish has its origins in the French region of Provence. Layered with the flavors of the Mediterranean, it can be served as a side dish or as a main with rice or pasta.
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Recipe type: Main Dish
Cuisine: French
Serves 4
  • 2 tablespoons Bonsecco Olive Oil
  • 1 tablespoon butter
  • 1 shallot, finely minced
  • 2 garlic cloves, minced
  • 1 medium yellow zucchini, diced
  • 1 medium green zucchini, diced
  • 1 red bell pepper, diced
  • 1 large egg plant, diced
  • ½ chili pepper, diced
  • 4 Roma tomatoes, seeds
  • removed and diced
  • 1-14.5 ounce can tomatoes
  • 1 teaspoon Balsamico di Modena IGP
  • 2 teaspoons Herbes á la Provençale ( Provençale herbs )
  • 1 teaspoon fresh thyme
  • 1 teaspoon
  • sea salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon brown sugar
  • fresh basil and parsley for garnish
  1. Heat oil and butter in large frying pan over medium-high heat.
  2. Add shallots and garlic. Sauté until soft, approximately 3 minutes.
  3. Add diced vegetables cooking until nicely browned, 10 – 15 minutes.
  4. Add canned tomatoes, Balsamico di Modena IGP, stirring to combine.
  5. Season with Herbesá la Provençale, thyme, sea salt, black pepper and brown sugar.
  6. Reduce heat, stir gently and allow the ratatouille to simmer for 1 – 1 ½ hours on low.
  7. Garnish with fresh parsley and basil.

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