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Traditional vegetable stew from the Occitan region, a Provencal favourite

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This Occitan vegetable dish originates in Nice. Aubergines, courgettes, peppers and onions are sautéed with herbes de Provence and garlic and the key ingredient, tomatoes, added later to make a rich and thick stew.

 It is often served as a side dish but can be eaten as a main with bread, rice or pasta. It is perhaps Provence’s most famous culinary export, even lending its name to a Walt Disney film! Though referred to commonly as ratatouille niçoise, the dish is in fact popular along the entire Mediterranean coast as an easy summer dish.

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