📝 About This Recipe
This elegant dish marries the rustic, slow-simmered comfort of a Provençal Ratatouille with the vibrant, aromatic profile of Vietnamese cuisine. By replacing traditional Mediterranean herbs with Thai basil (Hùng Quế), lemongrass, and a touch of fish sauce, the vegetables take on a bright, umami-rich character. It is a stunning, colorful mosaic that honors French technique while celebrating the bold, herbaceous flavors of Southeast Asia.
🥗 Ingredients
The Aromatics
- 3 large Shallots (finely minced)
- 4 Garlic cloves (thinly sliced)
- 2 stalks Lemongrass (white parts only, bruised and very finely minced)
- 1 inch knob Ginger (peeled and grated)
- 3 tablespoons Neutral Oil (grapeseed or avocado oil)
The Vegetables
- 2 medium Japanese Eggplant (sliced into 1/4 inch rounds)
- 2 medium Zucchini (sliced into 1/4 inch rounds)
- 4 large Roma Tomatoes (sliced into 1/4 inch rounds)
- 1 large Red Bell Pepper (de-seeded and cut into 1-inch pieces)
The Fusion Sauce
- 1 cup Tomato Purée (smooth, unseasoned)
- 1 tablespoon Fish Sauce (use high-quality Red Boat or similar)
- 1 teaspoon Coconut Sugar (to balance acidity)
- 1 Thai Bird's Eye Chili (thinly sliced, optional for heat)
Herbs and Finish
- 1 large bunch Thai Basil (Asian Basil) (leaves picked; half chiffonade, half whole for garnish)
- 1 Lime (cut into wedges for serving)
- 1 teaspoon Toasted Sesame Oil (for a nutty finishing drizzle)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Prepare your vegetables by ensuring the eggplant, zucchini, and tomatoes are all roughly the same diameter for even cooking and a beautiful presentation.
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2
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of neutral oil over medium heat. Sauté the minced shallots and lemongrass for 3-4 minutes until softened and fragrant.
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3
Add the garlic, ginger, and sliced chili (if using) to the skillet. Cook for another 60 seconds, being careful not to burn the garlic.
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4
Stir in the tomato purée, fish sauce, and coconut sugar. Simmer the sauce for 5 minutes until it thickens slightly. Stir in half of the chopped Thai basil.
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5
Spread the sauce evenly across the bottom of the skillet. Remove from heat.
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6
Begin arranging the vegetable slices (eggplant, zucchini, tomato) in an alternating, overlapping circular pattern on top of the sauce, starting from the outer edge and working your way to the center.
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7
Tuck the red bell pepper pieces into any gaps or scatter them beneath the rounds for extra sweetness.
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8
Drizzle the remaining tablespoon of oil over the vegetables and season lightly with a pinch of salt (remember, the fish sauce is already salty).
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9
Cover the skillet with a piece of parchment paper cut to fit inside the rim; this allows the vegetables to steam while roasting without drying out.
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10
Bake in the oven for 35 minutes. Remove the parchment paper and bake for an additional 10-15 minutes until the vegetables are tender and the sauce is bubbling.
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11
Remove from the oven and let rest for 5 minutes. This allows the juices to settle and flavors to meld.
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12
Garnish generously with the remaining fresh Thai basil leaves, a light drizzle of toasted sesame oil, and serve with lime wedges.
💡 Chef's Tips
Try to find Japanese or Chinese eggplants as they have thinner skin and fewer seeds, which works better for this delicate fusion. Do not skip the parchment paper 'lid' (cartouche); it is the secret to getting that silky, melt-in-your-mouth texture without browning the veggies too early. If you cannot find Thai basil, a mix of Italian basil and a few mint leaves is a decent substitute, though the anise flavor of Thai basil is preferred. For a vegan version, substitute the fish sauce with a high-quality vegan 'no-fish' sauce or a mushroom-based soy sauce.
🍽️ Serving Suggestions
Serve alongside a warm, crusty French baguette to soak up the aromatic tomato and lemongrass sauce. Pairs beautifully with steamed jasmine rice for a more traditional Vietnamese feel. A chilled glass of dry Rosé or a crisp Riesling cuts through the richness of the roasted vegetables perfectly. Top with a soft-poached egg for a luxurious brunch main course.