Ratatouille is a Provençal vegetable stew that turns eggplant, zucchini, peppers, and tomatoes into a richly flavored, herb-scented dish. It is equally at home as a side or a light main course.
Browning the vegetables separately keeps their textures distinct before they finish together in tomato sauce. The result is softer and more savory than a one-pan simmer.
Salt the eggplant briefly and pat it dry before cooking. This helps it brown rather than absorb too much oil.
Serving Suggestions
Spoon ratatouille over toasted country bread, polenta, rice, or pasta. Top with a fried egg or crumbled goat cheese for a fuller meal.
Recipe Notes
Ratatouille tastes even better the next day. Refrigerate for up to 4 days or freeze in portions for up to 3 months.
Classic French Ratatouille Provençale
A colorful Provençal vegetable stew of eggplant, zucchini, peppers, and tomatoes finished with garlic and herbs.
Ingredients
Equipment
Method
Brown the Vegetables:
- Toss the eggplant with a pinch of salt and let it stand for 15 minutes. Pat dry.
- Heat a little olive oil in a large skillet. Brown the eggplant, zucchini, and peppers in batches, transferring each to a bowl.
Simmer:
- Heat the remaining oil in a Dutch oven. Cook the onion until soft, about 5 minutes, then add the garlic for 30 seconds.
- Add the chopped tomatoes, crushed tomatoes, thyme, and oregano. Fold in the browned vegetables.
- Cover partially and simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the sauce is thick.
Finish:
- Taste for seasoning, fold in the basil, and serve warm or at room temperature.
Nutrition
Notes
- Brown vegetables in batches for the best texture.
- Ratatouille improves after a night in the refrigerator.
- Add basil at the end to keep its flavor fresh.
