Prepare all your vegetables by rinsing them first. You can choose to peel your eggplant, zucchini and tomatoes. Cut the vegetables into chunks, slice onion and chop garlic.
If you are adding some frozen veggies, keep them out and ready.
Heat up a pan with the oil and saute onion slices and chopped garlic until soft.
Add all the vegetable chunks, fresha nd frozen, to the pot.
Season with herb de provence, salt, black pepper and bay leaves.
Keep over medium to high heat and stir. Cook for 1-2 minutes.
Pour stock over the veggies and combine.
Cook for 2 minutes on high heat. Cover the pot and take down to a medium heat setting. Bring to a boil, remove the lid and stir again.
Cover again the pot and keep the ratatouille on a lower heat setting so that it gets to simmer slowly for about 50 minutes or until you are satisfied with the consistency. It should be cooked through but visibly a bit chunky.
Take out bay leaves before you intend to serve the dish. Just stir through before serving time.
Serve with rice as a main course dish, or as a side dish. You can eat it hot or cold. *see post for ideas
I like to add 1 turnip to my ratatouille. In the video, it's the frozen vegetable. You can add another veggie instead. I talk about options in the post. You can also just skip the turnip all together or add little more tomatoes or zucchini or eggplant instead.
You can use frozen vegetables too. Fresh taste better and are more nutritious.
Pick a vegetable broth if you are going all vegan.
In the post, I talk about adding lard for a nonveg ratatouille. Lard adds flavor and proteins to the dish. A sausage such as Kielbasa does the same thing.
If you want a thicker Ratatouille consistency, I recommend that you add 2-3 tablespoon tomato sauce.
For more seasoning options see in the post. You can add even more flavors if you like with herbs and spices!