French vegetable stew

Overview

A home-cooked dish from Provence, South France. The sweetness extracted from various vegetables is simple and unpretentious, but intertwined with the wilderness scenery of the summer sun. Pot by: Lu Bao Double-layered Cover Pot Picture by: Taiwan Delicious Magazine

Tags

• french cuisine
• western food
• canned tomato paste
• dried thyme
• eggplant
• green zucchini
• olive oil
• onions
• red wine vinegar
• stock
• sweet paprika
• yellow comb gourd
• black pepper
• chopped onion
• minced garlic
• salt
• tomatoes

Ingredients

Steps

1. 1 Cut ingredient A into 5mm thin slices. Soak vegetables except tomatoes in water to avoid oxidation.

   

2. 2 Pour 1 tablespoon of olive oil into the pot, heat a clay pot over medium heat, add the chopped onion and minced garlic from ingredient B and saute until fragrant, add dried thyme and red bell pepper powder and stir-fry, then add tomato paste and stock, reduce to low heat and cook until thickened, turn off the heat.

   

3. 3 Arrange the thinly sliced vegetables in Method 1 in staggered order and spread them on top of the tomato sauce. After spreading, drizzle with olive oil and red wine vinegar, sprinkle with salt, black pepper and dried thyme.

   

4. 4 Continue to heat the pot and simmer for 15 to 20 minutes until the vegetables are tender and the juices have reduced.