La ratatouille provençale

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Cut the aubergine into small cubes and let them sit to maintain their shape.

Chop the onions and the bell peppers, and mince the garlic finely.

Peel the bell peppers by making incisions and removing the skin, if desired.

For the tomatoes, remove the stem and make a cross incision on top.

Blanch the tomatoes in boiling water for about 30 seconds, then transfer them to ice water to peel easily.

Remove the seeds from the tomatoes and cut them into quarters to add at the end of cooking.

Heat olive oil in a skillet and sauté the onions and garlic until they start to color slightly.

Add the bell peppers and cook quickly to retain their color and flavor.

Once the vegetables have released their moisture, add the courgettes and finally the aubergines.

Season with salt and add the concentrated tomato for color.

Add the bouquet garni and cover the skillet, cooking for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens