Classic French Ratatouille Provençale
A colorful Provençal vegetable stew of eggplant, zucchini, peppers, and tomatoes finished with garlic and herbs.
Equipment
- Large Dutch oven
- Large skillet
- Chef's knife
- Cutting board
- Wooden spoon
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
Instructions
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.
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.
Nutrition
Calories: 240kcalCarbohydrates: 26gProtein: 6gFat: 15gSaturated Fat: 2gSodium: 280mgFiber: 9gSugar: 14g