Experience the flavors of Provence with these small stuffed vegetables, featuring ratatouille classics—peppers, aubergines, courgettes, and tomatoes—filled with a savory blend of sausage meat, fresh herbs, and garlic-infused bread. A trusted summer favorite from regional French cuisine.
Difficulty: [usr 2]
Remove the crust from the bread and cut the crumb into small dice. Place in a bowl, sprinkle with milk, and let soak while preparing the vegetables and stuffing.
Cut the peppers in half lengthwise, remove stems, seeds, and inner membranes. Halve the aubergines and scoop out the pulp with a spoon; repeat with the courgettes. Halve the tomatoes and remove 1 tablespoon of pulp from each half.
Place the aubergine and courgette pulp in a bowl and chop coarsely. Add the tomato pulp and mix.
Peel and chop the onion and garlic cloves. Add to the bowl with the sausage meat, 3 tablespoons chopped fresh parsley, and 2 tablespoons fresh thyme leaves. Mix well.
Squeeze excess milk from the bread. Beat the eggs lightly. Add the drained bread and eggs to the stuffing mixture. Season with salt and pepper. Preheat oven to 180°C.
Fill the vegetables generously, mounding the stuffing into domes. Drizzle with olive oil. Arrange in a baking dish and bake for 40-45 minutes.
Serve hot, warm, or cold—ideal for picnics. Use the smallest vegetables for an elegant presentation. Garnish with fresh basil if desired.
Recommended drink: Bellet red.
Source: Les Cuisines Régionales de France. Provence. Editions du Fanal.
