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Provençal ratatouille

Wholegrain rice


Total: 50 min


15 min


35 min

3.65625 0 5 128



2 servings
  • 1 Eggplant
  • 1 Red peppers
  • 1 Zucchini
  • 3 Tomatoes
  • 1 Onions
  • 80 mL (⅓ cup) Wholegrain rice
  • 1 garlic clove
  • 1 knob Butter
  • 75 mL (5 tablespoon) Olive oil
  • 2 strand Thyme
  • 4 g Bay leaf
  • 2 pinch Salt
  • 2 pinch Pepper


  • Wash the eggplant and zucchini and cut them into small cubes.
  • Remove the seeds of the pepper and cut it into thin slices.
  • Poach and peel the tomatoes and cut them into cubes.
  • Finely chop the onion. Crush the garlic.
  • Heat the oil in a large sauté pan, put in all the vegetables, add thyme, bay leaf, salt, pepper, and cook over medium heat for 35 minutes, turning occasionally.
  • In the meantime, throw the wholegrain rice into boiling water and cook for 30 minutes over medium heat after boiling has resumed. Drain immediately and add a knob of butter.
  • Serve the provençal ratatouille along with the wholegrain rice.

Recipe tips

  • Use herbs and spices rather than adding to much salt for seasoning.