Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, traditional provence ratatouille. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Traditional Provence Ratatouille I got this recipe from a French lady (from Provence) who used to a great blog about her home cooking. When I tried her ratatouille, I was blown away how amazing it was! There are endless versions of this dish and she said that all the grandma's in France insist that their recipe for ratatouille is THE best. Ratatouille is traditionally a dish from Nice in Provence in the South of France.

Traditional Provence Ratatouille is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Traditional Provence Ratatouille is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have traditional provence ratatouille using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Traditional Provence Ratatouille:

1. Make ready 2 eggplants, cut into rings then quartered
2. Take 3 courgettes/zucchini, cut into rings then quartered
3. Prepare 1 red pepper, chopped into medium pieces
4. Take 1 yellow pepper, chopped into medium pieces
5. Take 4 tomatoes, roughly chopped
6. Make ready 2 onions, sliced thin
7. Get 3 cloves garlic, crushed
8. Make ready 2 bay leafs, crushed up
9. Make ready 2 Tbsp Herbes de Provence
10. Take 1 handful parsley
11. Get 1 tsp sugar
12. Get to taste salt & pepper
13. Make ready Olive oil - A lot ;)

It can be enjoyed in a myriad of different ways. Ratatouille is a traditional vegetable stew which originated as a poor man's dish in Nice. That may well have been its humble origins, but the stew has gone on to be known and loved, around the world and can hardly be considered as food for the poor today, though it is still a relatively cheap food if the vegetables are bought in season. In Provence, the Southernmost region of France, ratatouille is a standard and traditional side dish on most restaurant menus, that consists of stewed eggplant, zucchini, yellow squash, onion, garlic and tomatoes. "Niçoise Ratatouille," originally hails from Nice, where peasant farmers created this easy, yet delicious dish from the abundance of summer vegetable crops.

Instructions to make Traditional Provence Ratatouille:

1. Preheat oven to 180°C (350°F).
2. Saute onions and crushed garlic in 2 tablespoons of olive oil on medium heat for about 5 minutes. They should be very soft.
3. When they're done, put them in an oven-safe dish.
4. Add 1 more tablespoon of olive oil to the pan, then saute the peppers (I forgot to get a yellow one!) for 5-10 minutes on a medium heat until slightly browned. Put them into the oven dish, too.
5. Add 1 more tablespoon olive oil and saute the zucchini until soft, 5-10 minutes. Again, add to oven dish.
6. Add more olive oil and saute egglplant (you'll need some extra oil for them) until slightly browed, 5-10 minutes. Then, into the oven dish.
7. Add chopped tomatoes into the oven dish without cooking them.
8. Add herbs de Provence, chopped parsley, salt, pepper, sugar, and bay leaves. Give everything a stir and put a lid or foil over the dish. Bake in the oven at 180°C/350°F for 1 hour. You can eat right away, or ideally turn oven off and let it sit for another while.
9. If you cook it the day before, when the time is over, turn off the oven, but leave the dish in the oven for the entire night. You can reheat it by letting it cook for 20 minutes on a low heat without lid.

That may well have been its humble origins, but the stew has gone on to be known and loved, around the world and can hardly be considered as food for the poor today, though it is still a relatively cheap food if the vegetables are bought in season. In Provence, the Southernmost region of France, ratatouille is a standard and traditional side dish on most restaurant menus, that consists of stewed eggplant, zucchini, yellow squash, onion, garlic and tomatoes. "Niçoise Ratatouille," originally hails from Nice, where peasant farmers created this easy, yet delicious dish from the abundance of summer vegetable crops. The classic southern French summer vegetable stew. [Photograph: Vicky Wasik]. Ratatouille is a classic vegetable stew from Provence, France, with tomatoes, eggplants, summer squash, bell peppers, onions and garlic. And because it is even better the next day or two, it is the perfect make-ahead meal.

So that’s going to wrap this up with this exceptional food traditional provence ratatouille recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!