During my culinary apprenticeship in Provence, I learned that ratatouille epitomizes Mediterranean simplicity—seasonal vegetables simmered slowly to meld flavors. This classic version layers eggplant, zucchini, bell peppers, and tomato in a fragrant garlic and herb broth. Serve it warm with crusty bread or as a side to grilled meats.

Ingredients

• 1 eggplant, diced

• 2 zucchinis, sliced into half-moons

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 onion, chopped

• 3 garlic cloves, minced

• 3 tbsp olive oil, divided

• 1 can (14 oz) diced tomatoes

• 1 tsp Herbes de Provence

• Salt and pepper

• Fresh basil or thyme for garnish

Method

1. Sauté eggplant: Heat 1 tbsp oil in a large pot. Add eggplant, season, and cook until golden (5–7 minutes). Remove.

2. Cook vegetables: In the same pot, add 1 tbsp oil; sauté onion and garlic until soft. Add peppers and zucchini; cook 5 minutes.

3. Combine: Return eggplant to pot; stir in tomatoes, Herbes de Provence, and remaining oil. Season.

4. Simmer: Cover partially and simmer 20–25 minutes, stirring occasionally, until vegetables are tender and sauce is thick.

5. Rest & serve: Let sit 10 minutes off heat. Garnish with fresh herbs and serve.

Chef Insights

• Layered cooking: Sautéing in batches ensures each vegetable browns properly.

• Herb timing: Add dried herbs early; finish with fresh basil for brightness.

• Make ahead: Ratatouille improves when made a day ahead—flavors deepen overnight.

This Ratatouille is a celebration of summer produce and Provençal tradition. Its rustic presentation and comforting flavors make it a timeless dish for any season.