📝 About This Recipe
Transport your senses to the hills of Southern France with this vibrant, dairy-free celebration of summer harvest. This traditional slow-simmered vegetable stew balances the earthy sweetness of bell peppers and tomatoes with the silky texture of caramelized eggplant and zucchini. It is a versatile Mediterranean classic that serves beautifully as a warm main course or a chilled meze component on a shared platter.
🥗 Ingredients
The Vegetable Base
- 1 large Eggplant (cut into 1-inch cubes)
- 2 medium Zucchini (cut into half-moons)
- 1 medium Yellow Squash (cut into 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
- 6 tablespoons Extra Virgin Olive Oil (divided use)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 4 large Roma Tomatoes (blanched, peeled, and chopped)
- 1 tablespoon Tomato Paste (for depth of flavor)
- 3 sprigs Fresh Thyme (leaves stripped)
- 1 teaspoon Dried Oregano
- 1 piece Bay Leaf (dried)
Seasoning and Garnish
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Basil (torn or chiffonade)
- 1 teaspoon Balsamic Vinegar (optional, for brightness)
👨🍳 Instructions
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1
Prepare your eggplant by tossing the cubes with a pinch of salt in a colander; let sit for 15 minutes to draw out bitterness, then pat dry with paper towels.
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2
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
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3
Sauté the eggplant cubes in batches until golden brown and slightly softened, about 6-8 minutes. Remove and set aside on a plate.
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4
Add another tablespoon of oil and sauté the zucchini and yellow squash until they just begin to color. Remove and set aside with the eggplant.
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5
Add one more tablespoon of oil to the pot. Sauté the bell peppers until they are vibrant and slightly charred at the edges, about 5 minutes. Remove and set aside.
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6
Reduce the heat to medium. Add the remaining 2 tablespoons of oil and the diced onions. Cook for 8-10 minutes until soft and translucent, but not browned.
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7
Stir in the minced garlic and tomato paste. Cook for 2 minutes until the garlic is fragrant and the paste turns a deep brick red.
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8
Add the chopped tomatoes, thyme, oregano, bay leaf, salt, and pepper. Stir well, scraping up any browned bits from the bottom of the pot.
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9
Return all the sautéed vegetables back into the pot and stir gently to coat them in the tomato mixture.
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10
Cover the pot and reduce heat to low. Let the ratatouille simmer gently for 25-30 minutes. The vegetables should be tender but not mushy.
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11
Remove the lid and simmer for an additional 5-10 minutes if the sauce is too thin, allowing it to thicken to a jam-like consistency.
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12
Remove the bay leaf. Stir in the balsamic vinegar (if using) and taste for seasoning, adding more salt or pepper as needed.
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13
Turn off the heat and stir in the fresh basil right before serving to maintain its bright color and aroma.
💡 Chef's Tips
For the best texture, sauté each vegetable type separately as instructed; this prevents steaming and ensures deep caramelization. If you have time, make this a day in advance; the flavors develop and deepen significantly after a night in the refrigerator. Use the highest quality olive oil you can find, as it acts as a primary flavor carrier in this dairy-free dish. Don't overcook the vegetables into a puree; you want to be able to identify each distinct piece of squash and pepper. If the tomatoes are out of season and lack sweetness, add a tiny pinch of sugar to balance the acidity.
🍽️ Serving Suggestions
Serve warm alongside a crusty, toasted baguette rubbed with a raw garlic clove. Enjoy at room temperature as part of a meze spread with hummus, olives, and warm pita bread. Serve chilled the next day topped with a handful of toasted pine nuts for added crunch. Pair with a crisp, dry Rosé from Provence to complement the acidity of the tomatoes. Use leftovers as a topping for a savory chickpea socca (pancake).