Romanian Vegetable Stew (Ratatouille-style)
Quick Recipes Simple Recipes Fasting Recipes French Vegetables Vegetable Dishes
The markets are full of locally grown vegetables, it's time to take advantage of them.
When I was in Bucharest, I had dinner at an Ayurvedic restaurant and ordered Ratatouille, the French vegetable stew, not the mouse 😋 It was so good that yesterday, when I saw fresh vegetables at the market, I remembered it.
Ingredients
1 large onion (approx 150 g)
2 bell peppers (approx 250 g)
3 large garlic cloves
2 small zucchini (approx 500 g)
1 eggplant (approx 350 g)
3 medium ripe tomatoes (approx 450 g)
1 teaspoon herbes de Provence
1 bay leaf
a few sprigs of parsley
salt, pepper
5 tablespoons oil
Servings: 4
How to prepare romanian vegetable stew (ratatouille-style)
- Slice the peeled zucchini and the eggplant with its skin on. If the slices are too large, they can be cut in 2 or 4 (I cut the eggplant into quarters, the zucchini was small so I left the slices whole). Arrange them on kitchen towels in a single layer and sprinkle with a little salt. Cover with kitchen towels and leave for about 30 minutes to draw out the water from the vegetables.
- In a wide pan, heat the oil and sauté over medium-low heat the finely chopped onion and the bell pepper cut into squares until softened.
- Add the crushed garlic and sauté for another minute.
- Add the zucchini and eggplant, herbes de Provence, bay leaf, pepper, and salt. Sauté everything over medium heat for another 10 minutes, stirring frequently. Check that the zucchini and eggplant are cooked but not too soft.
- Blanch the tomatoes for 1 minute and peel them. Cut into cubes. Add them to the vegetables and cook everything for 5 more minutes, stirring a few times. Adjust salt. Add the chopped parsley and remove from heat.
- Serve warm or cold with couscous.
Preparing onion, garlic, and peppers
Eggplant and zucchini draining
Adding eggplant and zucchini to the pan
Adding peeled tomatoes
