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Provençal vegetable
| Preparation : 15 min | Resting : - |
| Cooking : 1 hr | Equipment : |
| Difficulty : | Rating : 2 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4
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| 1 | aubergine (300g) |
| 1 | courgette (200g) |
| 1 | red pepper (200g) |
| 3 | garlic cloves |
| 3 | onions, coarsely chopped |
| 2 | tsp tomato puree |
| 2 | bay leaves |
| 1 ½ | tbsp olive oil |
| 3 | sprigs thyme |
| salt, pepper |
| 1 | Deseed the pepper. Cut the vegetables into 2-3cm pieces. |
| 2 | Pour 500ml water into the metal bowl. Put the courgette into the steamer basket. Run the STEAM programme, 15 minutes. Set the courgette aside. Discard the cooking liquid and dry the bowl. |
| 3 | Put the oil into the metal bowl with the garlic, onions and red pepper; run the EXPERT programme, 5 minutes/speed 1A/110 °C. |
| 4 | Add the aubergine and restart the programme, 40 minutes/speed 1A/110 °C. |
| 5 | Add the courgette, tomato puree, thyme, bay leaves, salt and pepper. Restart the EXPERT programme, 2 minutes/speed 1A/110 °C. Remove the cap to allow the liquid to evaporate while cooking. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
To avoid finding pieces of garlic in the vegetable stew, chop the cloves in the mini bowl, or use a garlic press.
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Superbreizh
perfect
llevick1
In recipe there is 3 onions listed twice??