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


  • Slice aubergines and sprinkle with salt, leave for 30 minutes, pat dry. The salt will draw out any bitterness along with excess moisture.
  • Cook onions gently with garlic in oil until soft.
  • Add remaining ingredients, except parsley, and cook for 3 to 4 minutes.
  • Place in a casserole dish and cover.
  • Cook until vegetables are soft.
  • 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.
  • Serve sprinkled with parsley.

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