📝 About This Recipe
Transport your kitchen to the rolling hills of Southern France with this rustic, slow-simmered vegetable medley. This authentic Provencal stew celebrates the peak of summer harvest, where eggplants, zucchini, and bell peppers meld into a rich, silky tomato base infused with fragrant herbes de Provence. What makes this version special is the 'one-pot' layering technique that ensures each vegetable retains its integrity while contributing to a deeply complex, jammy sauce.
🥗 Ingredients
The Aromatics
- 1/4 cup Extra Virgin Olive Oil (high quality, divided)
- 1 large Yellow Onion (diced into 1/2-inch pieces)
- 4 pieces Garlic Cloves (thinly sliced)
The Summer Vegetables
- 1 large Eggplant (cubed into 1-inch pieces)
- 2 medium Zucchini (sliced into half-moons)
- 1 medium Yellow Squash (sliced into half-moons)
- 1 large Red Bell Pepper (seeded and chopped into 1-inch squares)
- 1 large Yellow Bell Pepper (seeded and chopped into 1-inch squares)
The Braising Liquid and Herbs
- 4 large Roma Tomatoes (blanched, peeled, and chopped)
- 1 tablespoon Tomato Paste (for depth of flavor)
- 1 tablespoon Herbes de Provence (dried blend of thyme, rosemary, savory, and oregano)
- 1/2 cup Fresh Basil Leaves (torn by hand)
- 1 1/2 teaspoons Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Balsamic Vinegar (to brighten the finish)
👨🍳 Instructions
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1
Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven over medium heat until shimmering.
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2
Add the cubed eggplant and a pinch of salt. Sauté for 8-10 minutes until the eggplant is golden and softened, then remove it from the pot and set aside on a plate.
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3
Add another tablespoon of oil to the same pot. Sauté the zucchini and yellow squash for 5-6 minutes until lightly browned but still firm. Remove and set aside with the eggplant.
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4
Add the remaining tablespoon of oil. Sauté the diced onion and bell peppers for 7-8 minutes until the onions are translucent and the peppers have softened slightly.
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5
Stir in the sliced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells toasted.
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6
Add the chopped fresh tomatoes and their juices to the pot. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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7
Stir in the dried herbes de Provence, salt, and black pepper. Bring the mixture to a gentle simmer.
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8
Return the sautéed eggplant, zucchini, and squash to the pot. Stir gently to combine all the vegetables with the tomato base.
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9
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it braise for 30 minutes. This allows the flavors to marry without the vegetables turning to mush.
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10
Remove the lid and simmer for an additional 10 minutes to allow the sauce to thicken to a jammy consistency.
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11
Turn off the heat. Stir in the balsamic vinegar and half of the fresh basil. Taste and adjust seasoning with more salt or pepper if needed.
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12
Let the ratatouille rest for at least 10 minutes before serving; the flavors intensify as it cools slightly.
💡 Chef's Tips
Sautéing the vegetables in batches is crucial; if you crowd the pot, they will steam rather than brown, losing that essential caramelized flavor. Don't skimp on the olive oil—it acts as a flavor carrier for the vegetables and creates the signature silky mouthfeel. If your tomatoes are out of season and lack sweetness, add a tiny pinch of sugar to the sauce to balance the acidity. Ratatouille is even better the next day! Make a double batch and let it sit in the fridge overnight for the best flavor profile. Cut all your vegetables into uniform sizes to ensure they cook evenly and look beautiful on the plate.
🍽️ Serving Suggestions
Serve warm with a thick slice of crusty sourdough bread to soak up the juices. Pair with a chilled glass of Provencal Rosé for the ultimate summer experience. Top with a poached egg and a sprinkle of feta cheese for a hearty vegetarian brunch. Serve alongside roasted chicken or grilled sea bass as a vibrant side dish. Enjoy it cold or at room temperature as part of an antipasto platter.