RECIPE: Ratatouille With Herbes de Provence

Savor the rustic elegance of Ratatouille with Herbes de Provence, a classic Provençal dish that highlights the rich flavors of tender eggplant, zucchini, and sliced Roma tomatoes, gently simmered to perfection with a fragrant blend of Herbes de Provence. This refined yet simple recipe captures the warmth of the French countryside, offering a dish that is both comforting and sophisticated. Whether enjoyed as a main course, a side, or served atop crusty bread, this Ratatouille brings a taste of Provence to your table, celebrating the beauty of seasonal vegetables and aromatic herbs.

Ingredients

• 1 Small Eggplant (sliced 1/8 inch thick circles)
• 2 Small Zucchini (sliced 1/8 inch thick circles)
• 3 Roma Tomatoes (sliced 1/8 inch thick circles)
• 1/2 Small Onion | chopped
• 1/3 cup Carrots | shredded
• 14 oz crushed tomatoes
• 4 Garlic Cloves | minced
• 4 tbsp Extra Virgin Olive Oil | divide
• 2 tsp Maison Gabrielle’s Herbes de Provence
• Maison Gabrielle’s Fleur de Sel and freshley cracked Black Peppercorns (to taste)
  

Directions

1. Preheat the oven to 375F.
2. The Sauce: In a large frying or dutch overpan, heat 2 tablespoons of olive oil over medium high heat.
3. Add in the onion, garlic, and carrots and cook until tender for about 5 minutes.
4. Next, add in the crushed tomatoes, Maison Gabrielle’s Herbes de Provence, Fleur de Sel and freshly cracked Black Peppercorns, and simmer for 15 minutes. Taste and adjust the flavor with these spices as desired, if needed.
5. Once the sauce has thickened, pour into a 2 quart baking dish or ditch oven.
6. The Vegetable Arrangement: Arrange the sliced zucchini, Roma tomatoes and eggplant in a circular pattern standing upright in the dish over the sauce.
7. Brush with the remaining olive oil.
8. Cover and bake for 30 minutes, then uncover and bake until vegetables are tender. Serve immediately.
   

BON APPETIT!