📝 About This Recipe
Hailing from the sun-drenched coast of Nice, this classic French vegetable stew is a celebration of peak-summer harvest. This authentic version focuses on slow-simmering eggplant, zucchini, peppers, and tomatoes to achieve a silky, melt-in-your-mouth texture where every vegetable retains its integrity while melding into a rich, aromatic sauce. It is a vibrant, heart-healthy masterpiece that tastes even better the next day, capturing the true essence of Mediterranean soul food.
🥗 Ingredients
The Vegetable Base
- 1 large Eggplant (cut into 1-inch cubes)
- 2 medium Zucchini (cut into 1-inch half-moons)
- 1 medium Yellow Squash (cut into 1-inch half-moons)
- 1 large Red Bell Pepper (seeded and chopped into 1-inch pieces)
- 1 large Yellow Bell Pepper (seeded and chopped into 1-inch pieces)
Aromatics and Sauce
- 1/2 cup Extra Virgin Olive Oil (divided use; use high quality)
- 1 large Yellow Onion (thinly sliced)
- 4 cloves Garlic (thinly sliced or minced)
- 4 large Roma Tomatoes (peeled, seeded, and chopped)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
Herbs and Seasoning
- 3 sprigs Fresh Thyme (leaves removed from stems)
- 1 piece Bay Leaf (dried or fresh)
- 1/2 cup Fresh Basil (torn into small pieces for finishing)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
- 1 teaspoon Herbes de Provence (optional but recommended)
👨🍳 Instructions
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1
Begin by prepping all your vegetables into uniform 1-inch pieces; this ensures everything cooks evenly and creates a beautiful presentation.
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2
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sauté the eggplant cubes until golden brown and slightly softened, about 6-8 minutes. Remove and set aside on a plate.
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3
Add another tablespoon of oil to the same pot and sauté the zucchini and yellow squash until just starting to brown, about 5 minutes. Remove and set aside with the eggplant.
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4
Reduce heat to medium. Add another tablespoon of oil and sauté the bell peppers for 5-6 minutes until they begin to soften. Remove and set aside.
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5
Add the remaining oil to the pot. Stir in the sliced onions and a pinch of salt. Cook slowly for 8-10 minutes until translucent and sweet, but not browned.
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6
Stir in the garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red and smells fragrant.
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7
Add the chopped tomatoes, thyme, bay leaf, and herbes de Provence. Cook for 5-7 minutes until the tomatoes break down into a thick, chunky sauce.
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8
Return all the sautéed vegetables (eggplant, zucchini, peppers) back into the pot. Gently fold them into the tomato mixture.
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9
Season generously with salt and pepper. Cover the pot, reduce the heat to low, and let it simmer gently for 20-25 minutes.
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10
Remove the lid and cook for an additional 5 minutes if the sauce is too watery; you want a thick, stew-like consistency where the oil just begins to separate.
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11
Discard the bay leaf. Taste and adjust seasoning with more salt or pepper if needed.
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12
Stir in the fresh torn basil just before serving to preserve its bright color and peppery aroma.
💡 Chef's Tips
Don't skip browning the vegetables separately; this creates layers of caramelized flavor and prevents the dish from becoming a mushy 'boiled' mess. Use the best olive oil you can find, as it acts as a primary flavoring agent in this Mediterranean dish. If your tomatoes aren't perfectly ripe, add a tiny pinch of sugar to the sauce to balance the acidity. Ratatouille is even better on the second day after the flavors have had time to marry in the refrigerator. Avoid over-stirring once the vegetables are in the pot to keep the pieces intact and distinct.
🍽️ Serving Suggestions
Serve warm with a thick slice of crusty French baguette to soak up the aromatic juices. Pair with a chilled glass of dry Rosé from Provence for the ultimate summer experience. Use it as a bed for pan-seared sea bass or roasted chicken breast. Top with a poached egg and a sprinkle of feta cheese for a decadent vegetarian brunch. Enjoy it cold or at room temperature as part of an antipasti platter.