Une bonne RATATOUILLE à l'ancienne avec des légumes de saison 🍆🍅

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.

Dice the aubergine and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse and pat dry the aubergine, then chop courgette and poivrons into similar-sized pieces.

Chop onions and mince garlic finely.

Heat huile d’olive in a large skillet over medium heat until shimmering.

Sauté onions and garlic until translucent, about 3-4 minutes.

Add aubergine, courgette, and poivrons to the skillet; cook until softened, about 5-7 minutes.

Stir in chopped tomates, herbes de Provence, salt, and pepper; mix well.

Transfer the vegetable mixture to a baking dish and cover with foil.

Bake in the preheated oven for 30 minutes, then remove foil and bake for an additional 15 minutes until slightly caramelized.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens