Provence

Ratatouille

Summer vegetables, each cooked their own way, then left to gossip in one pot.

70 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayThe Niçois way: each vegetable browned on its own, then simmered together.

The original

187kcalsame

4 gproteinsame

6 gfibresame

70minutessame

Ratatouille.

Per serving, worked out from the ingredient table.

Brinjal (eggplant, aubergine)1 large, in 2 cm cubes

Zucchini (courgette, baby marrow)2 medium, in 2 cm cubes

Red bell pepper (red capsicum, red pepper)1, in squares

Capsicum (green capsicum, green bell pepper)1, in squares

Tomato5 ripe, peeled and chopped

Onion1 large, sliced

Garlic5 cloves, sliced

Olive oil3 tbsp

Dried mixed herbs (italian seasoning)1 tsp herbes de Provence or thyme

Basil leavesa handful of leaves

Saltto taste

Black peppera few grinds

5 steps

1Salt the brinjal cubes lightly and leave 15 minutes. Pat dry.
2Brown the brinjal in a tablespoon of oil, then lift out. Do the same with the zucchini, then the peppers.
3In the same pot, soften the onion in the remaining oil, add garlic and cook a minute, then the tomatoes and herbs.
4Return all the vegetables, season, cover and simmer on low.
5Tear in the basil, rest 10 minutes and serve warm or at room temperature.

Serve it like this

Spoon into a shallow earthenware dish, drizzle with olive oil and scatter torn basil. Serve warm or at room temperature with crusty bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.