Provençal Summer Vegetable Braise
Aubergine, courgettes and peppers browned in olive oil, then simmered with tomatoes and onion until silky and tender. A one-pan stovetop braise that tastes like the south of France.
- Total
- 50 min
- Prep 15 · Cook 35
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Simmering
- Savory
- French
- Stovetop
Instructions
-
Cut the aubergine into 2 cm cubes, the courgettes into 1.5 cm half-moons, and the poivron into 2 cm pieces. Peel and finely chop the oignon and the ail. Roughly chop the tomates.
~10 min
-
Heat 1 tbsp olive oil in the pan over medium-high heat. Add the aubergine in a single layer and cook, turning occasionally, until golden on most sides, about 8 minutes. Transfer to a plate.
~8 min
Browning the aubergine separately builds Maillard flavour and keeps cubes firm so they don't turn to mush in the braise.
Browning the aubergine separately before the braise is what gives the dish its depth: it keeps the cubes from turning to mush and builds a savoury base the tomatoes can dissolve into.
Searing Get the pan hot and leave the aubergine undisturbed until it releases and browns; crowding or moving it too soon steams it grey instead of golden.
-
Add the remaining 1 tbsp olive oil, then the oignon and poivron. Cook, stirring, until the onion is soft and translucent, about 6 minutes. Add the ail and stir for 30 seconds until fragrant.
~6 min
Sweating onion and pepper first softens them and builds a sweet base; adding garlic late prevents it burning and turning bitter.
-
Add the courgettes and cook for 3 minutes, stirring, until they start to colour. Return the aubergine to the pan.
~3 min
Briefly cooking courgettes first keeps them from releasing too much water and turning limp during the simmer.
-
Stir in the tomates, 0.5 tsp salt and 0.25 tsp black pepper. Cover and simmer gently over low heat, stirring now and then, until the vegetables are completely tender and the sauce has thickened and coats them, 15 to 18 minutes.
~18 min
Covered gentle simmering lets tomatoes break down into a sauce that thickens and clings without scorching.
If your tomatoes are pale and firm, a pinch more salt and a few extra minutes of covered simmering will coax out their sweetness and thicken the sauce.
Simmering Keep the heat low so small bubbles barely break the surface; a hard boil breaks the vegetables apart before the sauce thickens.
-
Uncover, taste and adjust the salt. If the sauce is still watery, simmer uncovered for 2 to 3 more minutes until it clings to the vegetables. Serve hot or warm.
~3 min
Uncovered simmering evaporates excess water so the sauce reduces and coats the vegetables instead of pooling.
Simmering Keep the heat low so small bubbles barely break the surface; a hard boil breaks the vegetables apart before the sauce thickens.