👨‍🍳 作り方

1. 1

   For the stew: Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

2. 2

   Add the eggplant, zucchini, and bell peppers to the pot. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes until the vegetables begin to soften.

3. 3

   Stir in the diced tomatoes (with their juice) and Herbes de Provence. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until vegetables are tender.

4. 4

   While the stew simmers, prepare the aioli: In a mortar and pestle, mash the garlic cloves with 1/2 tsp salt to form a smooth paste. Alternatively, finely mince the garlic and mash with salt.

5. 5

   Add the egg yolks and lemon juice to the garlic paste and whisk to combine. Very slowly, a few drops at a time, whisk in the remaining olive oil until the mixture emulsifies and thickens into a mayonnaise-like sauce. If it becomes too thick, add a few drops of water.

6. 6

   Taste the stew and adjust seasoning with salt and pepper. Stir in most of the fresh basil.

7. 7

   Serve the vegetable stew hot, topped with the remaining fresh basil, with a dollop of aioli on the side and crusty bread for dipping.