Ratatouille

This is the taste of Provence – summer on your plate

Ratatouille is on our menu whenever we’re longing for Provence. So, basically, all the time. Whether served hot or cold, with meat, fish or simply with a slice of crusty baguette. This is the taste of Provence – to be enjoyed with all our rosés.

1 onion
2–4 garlic cloves
600 g fully ripe tomatoes
500 g aubergines
300 g courgettes
1 yellow and 1 red pepper
6 tbsp olive oil
2 bay leaves
4–6 sprigs of thyme
2 tbsp tomato purée
100–200 ml vegetable stock
fine sea salt
freshly ground black pepper
sugar

Method:

Peel and slice the onions and garlic. Blanch the tomatoes in boiling water,  rinse under cold water, peel and cut into large cubes.

Wash and trim all the remaining vegetables and cut them into rough cubes as well.

Heat the olive oil in a large frying pan or roasting tin.

Fry the vegetables for about 10 minutes, turning them a few times. Then add the garlic, tomatoes, bay leaves, sprigs of thyme, tomato purée and 100 ml vegetable stock. Season with sea salt and pepper, cover and leave the vegetables to simmer for 20–30 minutes, stirring occasionally and adding a little more vegetable stock if necessary.

Season the ratatouille to taste with sea salt, pepper and a pinch of sugar, then remove the bay leaves and sprigs of thyme.