Few dishes evoke summer in Provence like a well-made ratatouille. As someone who’s explored the markets of Nice and Aix-en-Provence, I can attest that this Classic French Ratatouille is the embodiment of Mediterranean simplicity and flavor. It’s a celebration of fresh, seasonal vegetables, gently stewed until tender and infused with thyme, basil, and garlic.
Key Elements
Seasonal bounty: Eggplant, zucchini, bell peppers, and ripe tomatoes shine brightest in summer.
Layered cooking: Gently sautéing each vegetable separately preserves texture and color.
Herb infusion: Fresh thyme and basil brighten the deep, earthy stew.
Ingredients (serves 6)
1 large eggplant, cubed (about 1 lb)
2 zucchinis, sliced into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large onion, diced
4 garlic cloves, minced
4 ripe tomatoes, chopped (or 1 can crushed)
¼ cup olive oil, divided
2 tsp fresh thyme leaves (or 1 tsp dried)
Handful fresh basil leaves, torn
Salt and pepper to taste
Preparation
Prepare vegetables:
Salt eggplant cubes lightly and let rest 15 minutes to draw out moisture. Rinse and pat dry.Sauté individually:
In a large Dutch oven, heat 2 tbsp olive oil. Working in batches, lightly brown eggplant, then remove. Repeat with zucchini, peppers, and onions—adding oil as needed. Transfer each to a bowl.Build the stew:
Add remaining oil to pot. Sauté garlic 30 seconds, then deglaze with a splash of water or wine. Return all vegetables to pot. Stir in tomatoes and thyme.Simmer:
Cover and cook on low heat, stirring occasionally, until vegetables meld but still hold shape (20–25 minutes).Finish with basil:
Remove from heat, stir in basil, adjust seasoning. Let rest 10 minutes before serving.
Ratatouille pairs beautifully with crusty bread, polenta, or grilled meats. Leftovers taste even better the next day as the flavors continue to develop. This Provençal classic is a testament to letting simple ingredients—and time—do the work.
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