A great Provençal classic with melting summer vegetables, gently confited in olive oil, and flavored with thyme, bay leaf, and basil. It can be served hot, warm, or cold, with bread, rice, or grilled fish.
Ingredients
- 1 piece eggplant
- 2 pieces zucchini
- 1 piece red bell pepper
- 1 piece yellow bell pepper
- 600 g ripe tomatoes
- 1 piece yellow onion
- 3 cloves garlic
- 6 tbsp extra-virgin olive oil
- 3 sprigs fresh thyme
- 1 leaf bay leaf
- 0.5 bunches fresh basil
- to taste fine salt
- to taste ground black pepper
Method
- Wash all the vegetables, peel the onion, then cut the eggplant, zucchini, and bell peppers into even pieces; slice the onion and mince the garlic, keeping the tomatoes separate for later.
- Heat some olive oil in a Dutch oven or large sauté pan, then sauté the eggplant until it becomes pliable, browned in spots, and slightly tender; set aside.
- In the same Dutch oven, add a little oil if necessary, then sauté the zucchini until they begin to brown while still holding their shape; set aside with the eggplant.
- Sauté the bell peppers in the Dutch oven until their skin softens and their aroma becomes sweet and roasted; set aside with the other vegetables.
- Lower the heat, soften the onion in olive oil until translucent and sweet-smelling, then add the garlic and stir just long enough to release its aroma without browning.
- Add the chopped tomatoes, thyme, and bay leaf, salt lightly, then simmer until you have a smooth, glossy, and less watery sauce.
- Return all the vegetables to the Dutch oven, stir gently to coat them in the tomato, then let simmer over low heat until everything is confited, tender, and still recognizable vegetable by vegetable.
- Remove the thyme and bay leaf, add pepper, adjust the salt, then let rest off the heat so the flavors meld; add the torn basil just before serving.
Nutrition
Per serving
- Energy
- 269.6 kcal
- Protein
- 3.13 g
- Carbohydrate
- 12.85 g
- Fat
- 23.06 g
- Fibre
- 4.49 g
- Calcium
- 22.25 mg
- Iron
- 0.72 mg
- Magnesium
- 17.35 mg
