Provençal Vegetable Stew

A vibrant Provençal stew of fresh vegetables, slow-cooked to perfection, a feast for the senses.

Ingredients

• 1 medium Eggplant
• 2 small Zucchini
• 1 large Red bell peppers
• 1 large Yellow bell peppers
• 4 large Ripe tomatoes
• 1 medium Yellow onion
• 3 cloves Garlic
• 4 tablespoons Extra virgin olive oil
• 1 teaspoon Herbs de Provence
• 2 sprigs Fresh thyme
• 1 leaf Bay leaf
• Salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Prepare the vegetables: cut the eggplant and zucchini into uniform 0.5 cm slices. Seed and core the bell peppers, cutting them into julienne strips. Finely chop the onion and garlic.
2. Sauté the onion in olive oil until translucent. Add the garlic and cook for one more minute.
3. Add the julienned bell peppers and cook until tender. Puree the peeled and seeded tomatoes, and add them to the skillet along with the Herbs de Provence, thyme, and bay leaf.
4. Season the tomato base and simmer, covered, for 15 minutes.
5. Preheat the oven to 180°C (350°F). Grease a gratin dish and arrange the eggplant and zucchini slices decoratively.
6. Pour the vegetable sauce over the arranged slices.
7. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for 10-15 minutes more until golden and tender.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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