By Philippe Broad
PARIS, 21 JUNE 2016 If you are tired of ratatouille with
over-cooked vegetables or swimming in a bath, here's an excellent recipe
which provides a more modern crispy alternative of this tasty Provençal
4 Courgettes (or zucchini)
2 Aubergines (or egg plant)
3 small Green peppers
1 Medium Red pepper
1 Medium to
large Onion or 4 to 5 small fresh onions
2 cloves Garlic
Pepper from the
Olive oil for cooking
The order of cooking is important, so keep the vegetables separate when
Slice the onion and chop the garlic finely.
Cut the peppers in two and remove the stalks, seeds and white fleshy
parts, then cut into 1/2 inch squares.
Without peeling them, cube the Aubergines and courgettes to an
Remove the stem and seeds from the tomatoes and cut the flesh into
Chop the parsley and basil, keeping a few small leaves as
In a frying pan, sauté the onion, garlic and peppers in olive oil over
a brisk heat, stirring frequently. Season with salt and pepper as you go
along. When the peppers are 3/4 cooked (they should be nice and crunchy),
remove from pan and keep warm.
Sauté the aubergines until they are cooked through and nice and golden.
Set aside with the peppers.
Sauté the courgettes, adding the tomatoes and parsley as they start to
golden, and cook for a further 2 to 3 minutes.
Return the peppers and aubergines to the pan, mix all the vegetables
thoroughly and add the basil. If required, deglaze the pan with a little
water and then reduce.
Transfer to a serving dish and garnish with parsley and basil
Wine Pairing Guide
Serve with a chilled Blanc de Cassis ou Rosé de Provence.