Description
Ratatouille is Provençal cooking at its most elemental — summer vegetables, olive oil, garlic, herbs, and time. No cream, no cheese, no tricks. When done properly, each vegetable keeps its identity while contributing to a stew that tastes like more than the sum of its parts. The secret is patience: cook each vegetable separately so nothing steams, then bring them together to simmer low and slow until the flavors meld into something deeply savory and sweet.
Ingredients
Units
Scale
- 2 medium eggplants, cut into 1-inch cubes
- 3 medium zucchini, cut into 1-inch cubes
- 2 red bell peppers, cut into 1-inch pieces
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 6 tablespoons olive oil, divided
- 1 can (28 ounces) whole peeled tomatoes, crushed by hand
- 2 tablespoons tomato paste
- 2 teaspoons herbes de Provence
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh basil, torn
- 2 tablespoons fresh flat-leaf parsley, chopped
- Crusty bread for serving
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Cook the eggplant 5 minutes until browned on the edges. Remove and set aside.
- Add 2 tablespoons oil. Cook the zucchini 4 minutes until lightly browned. Remove and set aside.
- Add 1 tablespoon oil. Cook the bell peppers 4 minutes until softened. Remove and set aside.
- Add 1 tablespoon oil. Cook the onion 5 minutes until translucent. Add garlic and cook 30 seconds.
- Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, herbes de Provence, salt, and pepper. Simmer 5 minutes.
- Return all the vegetables to the pot. Stir gently, reduce heat to low, and simmer partially covered for 25 minutes, stirring occasionally.
- Fold in the fresh basil and parsley. Taste and adjust seasoning.
- Serve warm, at room temperature, or cold with crusty bread.
Notes
- Cooking each vegetable separately and at high heat is the difference between ratatouille and vegetable mush. Each component needs to brown, not steam.
- Ratatouille is one of those rare dishes that tastes better the next day. Make it ahead and reheat gently, or serve it at room temperature.
- Good olive oil matters here more than in almost any other recipe — it is a primary flavor, not just a cooking medium.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 12
- Sodium: 640
- Fat: 14
- Carbohydrates: 22
- Fiber: 7
- Protein: 5