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Beginner
French
Classic French Omelette
Source: Chef
10 min1300 kcal
VegetarianGluten-freeLow-carb+1
Ratatouille
A Provençal stew of eggplant, zucchini, peppers and tomato, each cooked with care then simmered into summer on a plate.
Source
Recipe by Provençal tradition · 🏺 Traditional
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 75 min🍽 4 servings🔥 180 kcal🇫🇷 France
VeganVegetarianGluten-freeDairy-free
Steps
Salt the eggplant cubes and let them drain for 15 minutes to draw out bitterness, then pat dry.
Brown the eggplant, zucchini and peppers separately in olive oil so each keeps its own flavor, and set aside.
Soften the onion and garlic, then add the tomatoes and herbs and cook into a loose sauce.
Return all the vegetables to the pot and fold them gently into the tomato base.
Simmer uncovered on low heat for 25–30 minutes until everything is tender and melded.
Finish with a drizzle of olive oil and fresh basil; serve warm or at room temperature.
💡 Tips
- Cooking the vegetables separately keeps them distinct instead of mushy.
- Salting the eggplant is a small step with a big payoff.
- Even better the next day, hot or cold.
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