📝 About This Recipe
Transport your kitchen to the sun-drenched hills of Provence with this vibrant, slow-simmered vegetable masterpiece. This classic French stew celebrates the peak of summer bounty, layering silky eggplant, tender zucchini, and sweet bell peppers in a rich, aromatic tomato base. Naturally gluten-free and deeply comforting, this dish is a testament to how simple ingredients can be transformed into a sophisticated culinary experience through patience and care.
🥗 Ingredients
The Piperade Sauce Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 large Red Bell Pepper (finely diced)
- 1 large Yellow Bell Pepper (finely diced)
- 28 ounces Crushed Tomatoes (canned or very ripe fresh)
- 2 teaspoons Fresh Thyme (chopped)
- 1 piece Bay Leaf (dried)
The Vegetable Layers
- 2 medium Chinese Eggplant (sliced into 1/8 inch rounds)
- 2 medium Green Zucchini (sliced into 1/8 inch rounds)
- 2 medium Yellow Squash (sliced into 1/8 inch rounds)
- 6 pieces Roma Tomatoes (sliced into 1/8 inch rounds)
Herb Drizzle and Garnish
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon Herbes de Provence
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Basil Leaves (chiffonade for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Prepare a large oven-safe skillet or a 9x13 inch baking dish.
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2
In a large skillet over medium heat, add 3 tablespoons of olive oil. Sauté the onions and peppers for about 8-10 minutes until soft and translucent.
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3
Stir in the minced garlic and cook for 1 minute until fragrant. Add the crushed tomatoes, thyme, and bay leaf. Simmer on low for 15 minutes until the sauce thickens slightly.
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4
While the sauce simmers, slice the eggplant, zucchini, squash, and Roma tomatoes into uniform 1/8-inch thick rounds. Try to select vegetables with similar diameters for an even look.
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5
Remove the bay leaf from the sauce. Spread the sauce evenly across the bottom of your baking dish or skillet.
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6
Arrange the sliced vegetables on top of the sauce in an alternating pattern (eggplant, tomato, squash, zucchini), stacking them tightly in a spiral or in rows.
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7
In a small bowl, whisk together the 1/4 cup olive oil, Herbes de Provence, salt, and pepper. Drizzle this mixture evenly over the arranged vegetables.
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8
Cut a piece of parchment paper to the size of your dish and place it directly on top of the vegetables. This acts as a lid, steaming the vegetables while preventing the edges from burning.
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9
Bake in the preheated oven for 40 minutes.
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10
Remove the parchment paper and bake for an additional 20-30 minutes until the vegetables are tender and the sauce is bubbling around the edges.
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11
Remove from the oven and let it rest for 10 minutes. This allows the juices to settle and the flavors to meld.
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12
Garnish generously with fresh basil chiffonade before serving warm or at room temperature.
💡 Chef's Tips
Use a mandoline slicer to ensure all vegetable rounds are the exact same thickness for even cooking. If your eggplant is very large, lightly salt the slices and let them sit for 15 minutes, then pat dry to remove excess moisture and bitterness. Don't skip the parchment paper 'lid'—it is the secret to getting that melt-in-your-mouth texture without drying out the top layer. Ratatouille actually tastes better the next day, making it an excellent make-ahead dish for dinner parties. For the best flavor, use the highest quality extra virgin olive oil you can find, as it is a primary flavor component.
🍽️ Serving Suggestions
Serve alongside a warm bowl of creamy gluten-free polenta to soak up the delicious juices. Pair with a crisp, chilled glass of Provence Rosé or a light-bodied Pinot Noir. Add a dollop of fresh goat cheese or a sprinkle of shaved Parmesan on top for a creamy finish. Serve as a side dish to roasted lemon-herb chicken or pan-seared sea bass. Enjoy leftovers cold on top of a toasted slice of gluten-free sourdough bread.