Provençal Vegetable Braise
- Savory
- French
- Stovetop
- Oven
Aubergine, courgettes and peppers browned first, then simmered with tomatoes, garlic and thyme until tender and glossy. A savory, not spicy braise that gets better as it sits.
- Total
- 65 min
- Prep 20 · Cook 45
- Serves
- 4
- Difficulty
- Easy
You'll practice: Searing · Braising
Instructions
-
Cut the aubergine into 2 cm cubes, the courgettes into 1.5 cm half-moons, the peppers into 2 cm pieces and the onion into 1 cm dice. Peel and finely slice the garlic. Pick the thyme leaves from the sprigs.
~15 min
-
Heat 2 tbsp olive oil in a large heavy pan over medium-high heat. Add the aubergine in a single layer and brown on all sides, about 8 minutes, then lift it out onto a plate.
~8 min
A single uncrowded layer keeps the pan hot so the aubergine browns through the Maillard reaction instead of steaming and collapsing.
Brown the aubergine in a single layer without crowding; if it steams instead of browning, it turns soft and collapses in the braise.
Searing Use a hot pan and a single uncrowded layer; leave pieces undisturbed until they release easily, and avoid moving them too soon or they tear and steam.
-
Add the remaining 2 tbsp olive oil to the pan. Cook the onion and peppers with 0.5 tsp salt, stirring, until softened and lightly golden, about 8 minutes.
~8 min
Salt draws moisture from the onions and peppers so they soften and sweeten rather than merely coloring on the outside.
-
Stir in the garlic and thyme leaves and cook for 45 seconds until fragrant, not browned. Add the tomatoes, crushing them with the spoon, plus the remaining 1 tsp salt and the black pepper.
~2 min
Garlic turns bitter once it browns, so a brief cook releases its aroma; crushing the tomatoes helps them break down into a sauce.
-
Return the aubergine to the pan, add the courgettes, and stir to coat. Cover and simmer gently over low heat, stirring now and then, until the vegetables are tender and the sauce has thickened, 20 to 25 minutes.
~25 min
Gentle covered simmering lets the vegetables soften evenly and the tomatoes break down without scorching on the base.
Braising Keep the heat low so the liquid barely bubbles, then uncover at the end to reduce the sauce until it coats the vegetables glossily.
-
Uncover and simmer for 3 to 5 minutes more to concentrate the sauce. Taste and adjust the salt, then serve warm.
~5 min
Uncovering lets steam escape so the sauce reduces and thickens, concentrating flavor and helping it cling to the vegetables.
Braising Keep the heat low so the liquid barely bubbles, then uncover at the end to reduce the sauce until it coats the vegetables glossily.
