📝 About This Recipe
Transport yourself to the rolling hills of Southern France with this classic, slow-simmered vegetable medley. Unlike the modern sliced version, this traditional braise allows the eggplant, zucchini, and peppers to melt into a silky, jammy harmony infused with garlic and fresh herbs. It is a soul-warming celebration of summer harvest that tastes even better the next day.
🥗 Ingredients
The Vegetables
- 2 medium Eggplant (cut into 1-inch cubes)
- 3 medium Zucchini (cut into 1-inch thick half-moons)
- 2 large Red Bell Pepper (seeded and cut into 1-inch pieces)
- 1 large Yellow Bell Pepper (seeded and cut into 1-inch pieces)
- 2 medium Yellow Onion (thinly sliced)
- 6 pieces Roma Tomatoes (blanched, peeled, and roughly chopped)
Aromatics and Base
- 1/2 cup Extra Virgin Olive Oil (divided; use high quality)
- 6 cloves Garlic (thinly sliced)
- 2 tablespoons Tomato Paste (for depth of color and flavor)
- 4 sprigs Fresh Thyme (leaves removed from stems)
- 2 pieces Bay Leaf (dried)
Seasoning and Garnish
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Fresh Basil (torn by hand just before serving)
- 1 teaspoon Balsamic Vinegar (to brighten the finished dish)
👨🍳 Instructions
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1
Begin by prepping your vegetables. Ensure the eggplant, zucchini, and peppers are cut into uniform 1-inch pieces to ensure even cooking during the braising process.
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2
In a large, heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, brown the eggplant cubes until golden on all sides (about 5-7 minutes). Remove and set aside. Adding more oil as needed, repeat this process with the zucchini, then the peppers. This 'searing' step is crucial for flavor development.
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3
Reduce the heat to medium. Add the remaining olive oil to the same pot and sauté the sliced onions with a pinch of salt until they are soft and translucent, roughly 8-10 minutes.
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4
Stir in the sliced garlic and cook for 1-2 minutes until fragrant, being careful not to let the garlic turn brown or bitter.
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5
Add the tomato paste to the center of the pot. Cook it for 2 minutes, stirring constantly, until it turns a deep brick-red color and smells toasted.
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6
Add the chopped tomatoes and their juices. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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7
Return the browned eggplant, zucchini, and peppers back into the pot. Stir gently to coat the vegetables in the tomato base.
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8
Tuck in the thyme leaves and bay leaves. Season with the kosher salt and black pepper.
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9
Lower the heat to the lowest setting. Cover the pot with a tight-fitting lid and let the vegetables braise gently for 45 minutes. The vegetables should be very tender but not completely disintegrated.
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10
Remove the lid and simmer for an additional 10-15 minutes. This allows the excess moisture to evaporate, concentrating the flavors into a thick, stew-like consistency.
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11
Discard the bay leaves. Stir in the balsamic vinegar and taste for seasoning, adding more salt if the flavors don't 'pop'.
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12
Remove from heat and let the dish rest for at least 10 minutes. Stir in the fresh torn basil just before serving to preserve its bright green color and aroma.
💡 Chef's Tips
Sauté the vegetables separately first; crowding the pan causes them to steam rather than brown, resulting in a mushy texture. If your tomatoes aren't perfectly ripe, add a pinch of sugar to balance the acidity. Don't skimp on the olive oil—it acts as the 'sauce' and provides the luxurious mouthfeel classic ratatouille is known for. This dish is actually better the next day after the flavors have had time to marry in the refrigerator. To peel tomatoes easily, score an 'X' on the bottom, boil for 30 seconds, then immediately plunge into an ice bath.
🍽️ Serving Suggestions
Serve warm with a thick slice of crusty sourdough bread rubbed with a raw garlic clove. Pair with a chilled glass of dry Provencal Rosé to cut through the richness of the olive oil. Use as a bed for pan-seared sea bass or roasted chicken breast. Serve at room temperature as part of an antipasto platter with soft goat cheese. Top with a poached egg for a decadent and healthy vegetarian brunch.