Mediterranean style - Provence stew
Provence stew is a local dish of farmers in southeastern France. It was originally an impromptu dish that farmers cooked a pile of locally picked vegetables into a pot. As time goes by, after many improvements, it has now become a very learned French famous dish, representing the style of the Mediterranean in southern France. If you take a bite, you will feel like you are in the beautiful Provence!Ratatouille can be used as a main dish by itself. It tastes delicious when it is cold or hot. It is a very authentic French food.
Step 1 . Peel and slice tomatoes.
Step 2 . Wash and drain eggplant, cut into strips; Cut the zucchini in half before cutting into thick slices.
Step 3 . Remove the seeds from the red and yellow colored peppers and cut them into thick strips; Peel and cut the onion into small pieces, and lightly pat the garlic into small pieces.
Step 4 . Heat the pot over heat with an appropriate amount of olive oil.
Step 5 . Stir fry garlic and onions until fragrant.
Step 6 . Add zucchini, eggplant, and bell peppers and stir fry.
Step 7 . Wait for the eggplant and zucchini to soften in water, then add tomatoes and stir fry well.
Step 8 . Add salt, chopped thyme, and freshly ground pepper and stir fry evenly.
Step 9 . Add a pot cover and simmer over medium heat for 15 minutes. Bring to a boil over high heat and drain.
Step 10 . Pick up the plate and sprinkle some vanilla for decoration.
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