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Originating in the south of France, this iconic stew is packed full of tasty, nutritional vegetables and is traditionally enjoyed in the summer months.
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Oval Casserole
Price reduced from
$770.00
to
$539.00
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.