📝 About This Recipe
Transport your kitchen to the rolling hills of Southern France with this quintessential rustic stew. Unlike the thin-sliced 'confit byaldi' seen in films, this version is an authentic, hearty braise where eggplants, zucchinis, and peppers meld into a rich, velvety melody of flavors. It is a celebration of summer harvest, slow-cooked until every vegetable is tender enough to melt on your tongue, bound together by high-quality olive oil and fragrant herbes de Provence.
🥗 Ingredients
The Vegetables
- 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)
The Aromatics & Sauce
- 1/2 cup Extra Virgin Olive Oil (divided; use the best quality available)
- 1 large Yellow Onion (thinly sliced)
- 4 cloves Garlic (minced)
- 4-5 large Roma Tomatoes (blanched, peeled, and chopped)
- 1 tablespoon Tomato Paste (for depth of flavor)
- 1 tablespoon Herbes de Provence (or a mix of dried thyme and rosemary)
- 1 piece Fresh Bay Leaf
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Fresh Basil (torn or chiffonade)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by prepping your eggplant. Place the cubes in a colander, sprinkle generously with salt, and let them sit for 20 minutes to draw out bitterness and excess moisture. Pat dry with paper towels.
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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. Remove and set aside.
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3
Add another tablespoon of oil to the same pot and sear the zucchini and yellow squash until they just begin to color. Remove and set aside with the eggplant.
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4
Lower the heat to medium. Add the remaining olive oil and sauté the sliced onions and bell peppers. Cook for 8-10 minutes until they are soft and translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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6
Add the chopped tomatoes, their juices, the Herbes de Provence, and the bay leaf. Season with a pinch of salt and pepper.
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7
Bring the tomato mixture to a gentle simmer, breaking up the tomatoes with a wooden spoon, and cook for about 10 minutes until a thick sauce forms.
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8
Return the browned eggplant, zucchini, and squash to the pot. Stir gently to coat the vegetables in the sauce without mashing them.
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9
Reduce the heat to low, cover the pot partially, and let the stew braise gently for 30-40 minutes. The vegetables should be very tender but still hold their shape.
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10
Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf.
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11
Turn off the heat and stir in half of the fresh basil and parsley. Let the dish rest for 10 minutes before serving—this allows the flavors to settle and intensify.
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12
Serve warm or at room temperature, finished with a final drizzle of high-quality olive oil and the remaining fresh herbs.
💡 Chef's Tips
Don't skip browning the vegetables separately; this creates a depth of flavor that a single-pot dump cannot achieve. Salt the eggplant beforehand to ensure it stays creamy rather than spongy or bitter. If the stew looks too watery toward the end, remove the lid and increase the heat for the last 5 minutes to reduce the sauce. Ratatouille actually tastes better the next day after the flavors have 'married' in the fridge. Use the best olive oil you can find, as it acts as a primary flavoring component in this dish.
🍽️ Serving Suggestions
Serve alongside a thick, toasted slice of sourdough or a crusty French baguette to soak up the juices. Pair with a crisp, chilled glass of Provence Rosé or a light-bodied Pinot Noir. Top with a dollop of creamy goat cheese or a sprinkle of shaved Parmesan for an extra layer of richness. Serve as a hearty side dish to roasted lamb or grilled sea bass. Leftovers are incredible served cold on top of a bed of fluffy couscous or even folded into an omelet.