This is an easy version of the recipe of this traditional and classic vegetable stew from the south of France.


– 2 eggplants
– 2 zucchinis
– 3 or 4 tomatoes
– 2 bell peppers (1 red, 1 green)
– 1 big yellow onion
– 3 peeled and chopped garlic clove
– 2 teaspoon fresh thyme leaf
– 1 Bay leave
– salt, pepper
– 6 table spoons of olive oil…
Peel the tomatoes and dice them. Slice the eggplants and the zucchinis or dice them. De-seed the peppers and chop them into 2 cm chunks. Slice the onion.
Set your pan in medium heat, add 2 table spoons of olive oil then slowly cook the onions and the bell pepper until they are soft. Then add the chopped garlic, the thyme and the bay leaf, mix well.
Add the salt and pepper, cover the pan and simmer on a low heat for about 45 minutes
In the meantime, in a different pan, cook the zucchinis and the bell peppers in olive oil for 15 minutes. Once the vegetable are soft, you can add them and the tomatoes to the rest and continue to stew everything 10 more minutes to perfection.
You can add some extra pinch of salt, pepper and even thyme if you want. And voila!
Serve it with a Southern rosé wine from Bandole, Costieres de Nîmes or Tavel!


Ben – The South of France

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