Ratatouille Provençale
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
Slow-stewed Provençal vegetables, tender and deeply flavourful. Each vegetable melts into the next, creating something greater than its parts.
Ingredients
- 2 courgettes, diced small
- 1 aubergine, diced small
- 2 red peppers, diced small
- 400g ripe tomatoes, roughly chopped
- 1 onion, finely diced
- 4 garlic cloves, sliced
- 4 tbsp olive oil
- Fresh thyme and basil
- Salt and pepper
Method
- 1
Heat olive oil in a heavy-based casserole. Sauté onion and garlic gently until soft, about 8 minutes.
- 2
Add peppers and cook 5 minutes until starting to soften.
- 3
Add aubergine and courgettes. Stir, then add tomatoes and thyme.
- 4
Cover and cook on very low heat for 40 minutes, stirring occasionally, until all vegetables are completely tender.
- 5
Season well, finish with torn basil. The vegetables should be soft enough to press with a fork.
Phase 2: Days 4–10 (Soft solids)
What you can eat now
From day 4 onwards you can introduce very soft solids, think scrambled eggs, yoghurt, soft-cooked fish, and well-mashed vegetables. Avoid anything with hard edges, seeds, or that requires biting.
💡 Tip
For Phase 2, cook longer until vegetables are very soft. Leftovers reheat beautifully.
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