Originating from Nice in the 18th century, this Provençal vegetable medley requires each ingredient to be cooked separately before uniting, preserving distinct textures. Traditionally prepared in summer when vegetables peak.
Ingredients
- 2 eggplants
- 3 zucchini
- 2 bell peppers
- 4 tomatoes
- 2 onions
- 6 garlic cloves
- bouquet garni (thyme
- basil
- bay)
- olive oil
- salt
- sugar
Instructions
Salting
Cube eggplants, salt heavily, rest 30 minutes to draw bitterness. Rinse and dry thoroughly.
Individual Cooking
In heavy skillet, fry eggplant in olive oil until golden and creamy (8 mins). Reserve. Cook zucchini similarly until edges brown. Reserve.
The Base
In same pan, slowly caramelize onions and peppers until sweet (15 mins). Add crushed garlic, cook 2 minutes.
Tomatoes
Add peeled, seeded tomatoes with pinch of sugar. Cook until they dissolve into sauce.
Union
Return eggplant and zucchini to pan. Add bouquet garni. Simmer covered 30 minutes on low.
Resting
Critical step—let cool to room temperature, then refrigerate overnight. Reheat gently to serve, allowing flavors to marry.