Classic Provençal Ratatouille

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This iconic Provençal vegetable stew from southern France combines silky eggplant, tender zucchini, sweet peppers, and ripe tomatoes slowly simmered with garlic, thyme, and herbes de Provence. Each vegetable is cooked in stages so it keeps its own character before melding into a rich, fragrant dish that captures the essence of the Mediterranean summer.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 8 gFat
• 1 gSaturated Fat
• 22 gCarbs
• 7 gFiber
• 12 gSugar
• 4 gProtein
• 410 mgSodium
• 720 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 58 mgVitamin C
• 115 mcgVitamin A

Ingredients

For the vegetables

• 1 medium eggplant (about 1 lb), cut into 3/4-inch cubes
• 2 medium zucchini, sliced into half-moons 1/2-inch thick
• 2 red bell peppers, cored and chopped into 1-inch pieces
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 4 ripe Roma tomatoes (about 1 1/2 lb), peeled and chopped, or 1 (14 oz) can crushed tomatoes
• 3 tbsp extra-virgin olive oil, plus more for finishing
• 1 1/2 tsp fine sea salt, plus more for salting eggplant
• 1/2 tsp freshly ground black pepper

For the herbs and finishing

• 1 tbsp herbes de Provence
• 2 tsp fresh thyme leaves
• 1 bay leaf
• 1/4 cup fresh basil leaves, torn
• 1 tbsp red wine vinegar

Directions

1. Set the cubed eggplant in a colander, toss with 1 teaspoon of salt, and let it drain for 15 minutes; pat dry thoroughly with a clean kitchen towel.
2. Warm the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook until translucent, about 6 minutes, then stir in the garlic and cook 1 minute more until fragrant.
3. Add the eggplant and cook, stirring occasionally, for 8 to 10 minutes until lightly browned and beginning to soften.
4. Stir in the bell peppers and zucchini, season with salt and pepper, and cook for 6 to 8 minutes until the vegetables start to release their juices.
5. Add the chopped tomatoes, herbes de Provence, thyme, and bay leaf. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 20 to 25 minutes, stirring now and then, until the vegetables are silky and the sauce has thickened.
6. Stir in the red wine vinegar and taste for seasoning; adjust salt and pepper as needed.
7. Remove the bay leaf, scatter the torn basil over the top, and finish with a drizzle of good olive oil before serving warm or at room temperature.

Cook’s Notes

• Salting the eggplant ahead of time removes bitterness and prevents it from soaking up too much oil.
• For the best flavor, use fully ripe summer tomatoes; out of season, good-quality canned San Marzano tomatoes work beautifully.
• Ratatouille tastes even better the next day once the flavors have melded; refrigerate and reheat gently or serve at room temperature.
• Serve as a main with crusty bread and goat cheese, alongside grilled fish or roast chicken, or tossed with pasta.
• Avoid covering the pot while simmering or the vegetables will steam and turn mushy instead of developing rich, caramelized edges.

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