A traditional French Provençal stewed vegetable dish. Easy to make. Usually served as a side dish, but can be served as a meal on its own with pasta, bread or rice.


  • 450 g aubergines
  • salt
  • 225 g onions, peeled and diced
  • 2 cloves of garlic, crushed
  • 2 tblsp vegetable oil
  • 450 g tomatoes, skinned and roughly chopped
  • 450 g courgettes, sliced
  • 450 g red peppers, deseeded and sliced
  • 1 tblsp fresh basil, roughly torn
  • salt & pepper
  • parsley, chopped


  1. Slice aubergines and sprinkle with salt, leave for 30 minutes, pat dry. The salt will draw out any bitterness along with excess moisture.
  2. Cook onions gently with garlic in oil until soft.
  3. Add remaining ingredients, except parsley, and cook for 3 to 4 minutes.
  4. Place in a casserole dish and cover.
  5. Cook until vegetables are soft.
  6. Fan oven (160C, 50 - 60 minutes). For a conventional oven, pre-heat and bake at180C for 60 - 90 minutes. In a gas oven, set to Mark 3 and bake for 60 - 90 minutes.
  7. Serve sprinkled with parsley.


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