Go Back
–+ servings

Classic French Ratatouille Provençale

No ratings yet
A colorful Provençal vegetable stew of eggplant, zucchini, peppers, and tomatoes finished with garlic and herbs.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Vegetables
  • 1 lb eggplant cut into 1-inch cubes
  • 1 lb zucchini cut into 1-inch cubes
  • 1 medium yellow onion diced
  • 1 medium red bell pepper diced
  • 1 medium yellow bell pepper diced
  • 4 large ripe tomatoes chopped
Sauce and Herbs
  • 1/4 cup olive oil plus more as needed
  • 4 cloves garlic minced
  • 1 cup crushed tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/4 cup fresh basil torn

Equipment

  • Large Dutch oven
  • Large skillet
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

Brown the Vegetables:
  1. Toss the eggplant with a pinch of salt and let it stand for 15 minutes. Pat dry.
  2. Heat a little olive oil in a large skillet. Brown the eggplant, zucchini, and peppers in batches, transferring each to a bowl.
Simmer:
  1. Heat the remaining oil in a Dutch oven. Cook the onion until soft, about 5 minutes, then add the garlic for 30 seconds.
  2. Add the chopped tomatoes, crushed tomatoes, thyme, and oregano. Fold in the browned vegetables.
  3. Cover partially and simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the sauce is thick.
Finish:
  1. Taste for seasoning, fold in the basil, and serve warm or at room temperature.

Nutrition

Calories: 240kcalCarbohydrates: 26gProtein: 6gFat: 15gSaturated Fat: 2gSodium: 280mgFiber: 9gSugar: 14g

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.