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French Provencale Ratatouille
From: Wendy

A different ratatouille mix that is very flavourful. I sometimes find rataouille can be very ordinary but this one is not!

SERVES 4

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 medium eggplants, salted rinsed and cut into 1 . 5cm dice
  • 1 red capsicum, seeded and cut into 1 . 5cm dice
  • 2 medium zucchini, halved and cut into 1 . 5cm dice
  • 2 medium tomatoes, deseeded and cut into 1 . 5cm dice
  • 1 tablespoon red wine vinegar
  • 1/4 cup vegetable stock
  • 1-2 tablespoon French mustard
  • 1 tablespoon flat leaf parsley, chopped
  • salt and pepper

Heat olive oil in frying pan.

Saute onion for 2 minutes.

Add garlic and cook 1 minute.

Add eggplant and capsicum and cook 5 minutes.

Add zucchini, tomatoes, vinegar and stock.

Season, reduce heat to slow simmer and cover.

Cook 15-20 minutes.

Just before serving stir through mustard (as much as you like) and chopped parsley and additional seasoning if desired.