Name: Provençal Vegetable Ratatouille
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 large Eggplant, cubed; 2 medium Zucchini, sliced into half-moons; 1 large Red bell pepper, chopped; 1 large Yellow bell pepper, chopped; 4 large Ripe tomatoes, diced; 1 large Yellow onion, diced; 4 cloves Garlic, minced; 4 tbsp Extra virgin olive oil; 2 tsp Fresh thyme; 0.25 cup Fresh basil leaves, torn; 1 to taste Salt and black pepper

"Experience the vibrant flavors of the French countryside with this traditional Ratatouille, where tender zucchini, eggplant, and bell peppers meld in a rich herbed tomato sauce. This colorful, nutrient-dense stew is a celebration of the summer harvest that tastes even better the next day."

Ingredients

Qty	Item
1 large 450 g	Eggplant, cubed
2 medium 400 g	Zucchini, sliced into half-moons
1 large 150 g	Red bell pepper, chopped
1 large 150 g	Yellow bell pepper, chopped
4 large 600 g	Ripe tomatoes, diced
1 large 200 g	Yellow onion, diced
4 cloves 12 g	Garlic, minced
4 tbsp 60 ml	Extra virgin olive oil
2 tsp 2 g	Fresh thyme
0.25 cup 10 g	Fresh basil leaves, torn
1 to taste 0 g	Salt and black pepper

How to Make Provençal Vegetable Ratatouille

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the eggplant and sauté until slightly softened and golden, about 8-10 minutes. Remove eggplant and set aside.

Add another tablespoon of oil and sauté the zucchini for 5-6 minutes until tender-crisp. Remove and set aside with the eggplant.

Add the remaining oil to the pot. Sauté the onions and bell peppers for 8 minutes until the onions are translucent and peppers are soft.

Stir in the garlic and thyme, cooking for 1 minute until fragrant. Add the diced tomatoes with their juices.

Return the eggplant and zucchini to the pot. Season generously with salt and pepper. Stir to combine.

Cover and simmer on low heat for 20-25 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded.

Remove from heat, stir in the fresh basil, and serve warm or at room temperature.

·
Sauté the vegetables in batches as instructed; this prevents them from steaming and ensures a better texture.
·
Use the highest quality olive oil you can find, as it significantly impacts the final flavor profile.
·
Don't skip the fresh herbs; dried herbs won't provide the same bright, Provencal lift.
·
Ratatouille is even better the next day after the flavors have had time to fully develop in the fridge.

Frequently Asked Questions

Can I freeze Ratatouille?

Yes, it freezes beautifully for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.

What is the best way to serve Ratatouille?

It is traditionally served as a side dish with roasted meats, but it is excellent over creamy polenta, crusty sourdough bread, or even topped with a poached egg.

Should I peel the eggplant?

It is not necessary to peel the eggplant, as the skin contains nutrients and helps the cubes hold their shape during the long simmer.

What is the difference between this and Confit Byaldi?

Traditional Ratatouille is a rustic stewed dish. Confit Byaldi (made famous by the movie Ratatouille) involves thinly sliced vegetables arranged in a spiral and baked.

Video Tutorials

Ratatouille (French Provencal Vegetable Stew / Side)

Traditional French Ratatouille? Do it yourself! With this easy-to-follow recipe | A Typical Dish

Ratatouille | Delicious Provençal Vegetable Stew | Perfect Vegetable Sidedish

Authentic Ratatouille

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