Originating in the south of France, this iconic stew is packed full of tasty, nutritional vegetables and is traditionally enjoyed in the summer months.
Ingredients
Method
Ingredients
- 500g eggplants, cut into pieces
- 500g yellow and green courgettes/zucchinis/baby marrow, cut into pieces
- 500g yellow and red peppers, cut into pieces
- 3 onions, thinly sliced
- 700g tomatoes, peeled, seeded, roughly chopped (alternatively 500g canned diced tomatoes)
- 4 garlic cloves, finely chopped
- 1 bouquet garni (consisting of thyme, bay leaf and sage)
- Drizzle of olive oil
- Salt and Pepper
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Method
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1Place a Le Creuset 29cm Signature Oval Casserole with a drizzle of olive oil over medium heat. Fry the eggplants, courgettes, and peppers one after the other, remove them, and set aside. Discard the oil and wipe the casserole with a paper towel.
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2Add another drizzle of olive oil to the casserole, return the sautéed vegetables, and add the onions, tomatoes, bouquet garni, garlic, pepper, and some salt.
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3Cover and simmer over a low heat for 1 hour. Stir occasionally. If necessary, add a little more olive oil or 2-3 tablespoons of boiling water.
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4Serve warm with a sprinkle of fresh herbs.
