Smells like south of France here. Ah la Provence, or more precisely Aix-en-Provence, where I lived for a while. Good times, marvelous medieval city, plenty of memories so clear, strong and vivid like the unmistakable Mistral. Feels like I’m still walking through Le Cours Mirabeau, having an afternoon tea at Les Deux Garcons maybe at Cezanne’s favorite table, or grocery shopping at Monoprix. Refreshing in its countless fountains, enjoying La Fete de la Musique or sight-seeing the typical colorful windows. Or when I went climbing the Mountain Ste. Victoire, that same one painted for the eternity by Cezanne, and spent the night on top of it looking at the stars. I wonder if the free cabin for visitors is still there and is taken care by the same “eremite”. What an experience and how much I walked those days! On the way back, a little time to went see Picasso’s beloved chateau at Vauvernagues, where he is buried.
Extremely beautiful sights everywhere in that intense colorful land, with its distinct smells and flavors nurtured by warm sunlight and fully sensed in the super fresh everyday market. Plenty of peppers, tomatoes, eggplant, courgette, garlic, olives and lots of herbs.
That’s what we’re having today. The vegetables are not from the provencal market (I wish) but from any market around the corner.
Forget the water in the background – we won’t be using any for this, unless for washing the veggies of course.
All the vegetables are cut into small cubes.
Eggplant, zucchini and tomato.
Then, onion and garlic chopped or sliced and thrown into a pan with olive oil (4 tbsp) until crispy and golden.
At that moment add the peppers and let cook for 5 minutes.
Here it goes the eggplant now for more 5 minutes.
It’s the zucchini turn! But now we leave it to cook 30 minutes in low heat and (this is really important) uncovered! Don’t worry, the vegetables will release their own juice, that’s why no water is needed.
After that time, add the tomatoes…
Salt and herbes de Provence.
Mix and cook for more 15 to 20 minutes et voila!
There are a few variations where you can add black olives or capers to it. It’s good warm or cold eaten in bread as hors-d’oeuvres.
Served warm can be a perfect side dish for meat, fish or alone as vegetarian main course.
Cook time: 1 hour
1 red pepper
1 green pepper
Cloves of garlic
4 tbsp of olive oil
2 tbsp Herbes de Provence
1 tsp salt
Wash all the vegetables and cut each one into cubes. The tomatoes should be peeled, what can be easily done emerging them in boiling water for 30 seconds.
Sautee the onions and garlic in olive oil until gets transparent and crispy. Add the peppers and let cook in low heat for 5 minutes. Add the eggplant and allow more 5 minutes stirring frequently. Now throw the zucchini, stir and cook for 30 minutes in low heat not covering the pan. After that time, add the tomatoes, salt and herbes and allow more 15-20 minutes and it’s done.