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The traditional Provençal method cooks each vegetable separately before combining them - eggplant, zucchini, and peppers all release water and cook at different rates, so sauteing them one at a time keeps each from turning to mush in the final stew. What results is a rustic, deeply flavored vegetable dish that's just as good the next day as it is fresh from the pot.
Per serving
180kcal
Calories
4g
Protein
Prep Time
25 min
Cook Time
45 min
Servings
4 people
Difficulty
medium
22g
Carbs
10g
Fat
7g
Fiber
12g
Sugar
Follow step-by-step with voice guidance.
Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the diced eggplant and cook for 6-7 minutes, until softened and lightly browned. Remove and set aside.
Add another tablespoon of oil to the pot, then add the zucchini and cook for 4-5 minutes, until lightly browned. Remove and set aside with the eggplant.
Add the remaining oil, then add the bell peppers and cook for 4-5 minutes, until softened. Remove and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes, until softened, then add the minced garlic and cook for 1 minute.
Add the chopped tomatoes, tomato paste, dried herbes de Provence, and a pinch of salt, simmering for 8-10 minutes, until the tomatoes break down.
Return all the cooked vegetables to the pot, stirring gently to combine, and simmer uncovered for 15-20 minutes, until everything is tender and the flavors have melded.
Season with salt and black pepper to taste, then stir in the fresh basil.
Serve warm or at room temperature, with crusty bread.
Cook Each Vegetable Separately First: This traditional method prevents any single vegetable from becoming mushy - eggplant, zucchini, and peppers all cook at different rates and release different amounts of water, so combining them too early leads to uneven texture. Don't Rush the Final Simmer: Letting everything meld together for a full 15-20 minutes after combining is what allows the flavors to properly develop into a cohesive stew rather than tasting like separate cooked vegetables. Serve It the Next Day If You Can: Like many stews, ratatouille often tastes even better a day after making it, once the flavors have had more time to combine in the fridge.
It's optional for this stewed preparation since the long cooking time softens it thoroughly either way, though salting and draining it for 20-30 minutes beforehand can reduce any bitterness if your eggplant tends to be particularly bitter.
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