Classic French Ratatouille (Provençal Vegetable Stew)
This hearty Provençal stew is a celebration of summer vegetables, slowly simmered with herbs until tender and deeply flavorful. It's simple, rustic, and perfect as a side dish or a light main course with crusty bread.
Prep time20 min
Cook time40 min
Total time60 min
Servings4 servings
DifficultyEasy
Ingredients
- 1 large eggplant (about 450 g), cut into 2.5 cm cubes
- 2 medium zucchini (about 300 g), cut into 2.5 cm cubes
- 1 large onion (about 200 g), diced
- 1 red bell pepper (about 150 g), cut into 2.5 cm pieces
- 1 yellow bell pepper (about 150 g), cut into 2.5 cm pieces
- 4 cloves garlic, minced
- 6 ripe tomatoes (about 800 g), peeled and chopped (or 1 can 400 g diced tomatoes)
- 3 tablespoons olive oil, divided
- 1 teaspoon dried herbes de Provence (or mix of thyme, rosemary, oregano)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- 1Toss eggplant cubes with 1 teaspoon salt in a colander. Let drain for 30 minutes, then pat dry with paper towels.
- 2Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Add eggplant and cook, stirring occasionally, until browned on all sides, about 8 minutes. Remove with a slotted spoon and set aside.
- 3In the same pot, add remaining 1 tablespoon olive oil. Sauté onion and peppers until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- 4Add zucchini and cook for 5 minutes, stirring occasionally.
- 5Return eggplant to the pot. Add tomatoes, herbes de Provence, bay leaf, salt, and pepper. Stir to combine.
- 6Bring to a gentle simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
- 7Remove the lid and continue to simmer for another 15-20 minutes until the vegetables are tender and the sauce has thickened slightly. Taste and adjust seasoning.
- 8Discard bay leaf. Stir in fresh basil just before serving. Serve warm, at room temperature, or cold.
Tips
- Salting the eggplant draws out moisture and prevents it from becoming greasy or bitter.
- For deeper flavor, you can roast the peppers over a flame or under a broiler, then peel before adding.
- Ratatouille tastes even better the next day after flavors meld. Store in the fridge for up to 5 days.
- If you have time, cook the vegetables in separate pans for a more refined texture, then combine and simmer.
