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Ratatouille Niçoise Recipe

French · Main course · 65 min total

A classic Provençal vegetable stew from Nice, France, featuring eggplant, zucchini, bell peppers, and tomatoes simmered with herbs. This version layers the vegetables for a beautiful presentation.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 medium eggplant (about 1 lb), cut into 1/2-inch cubes
• 2 medium zucchini (about 1 lb), cut into 1/2-inch half-moons
• 1 red bell pepper, seeded and cut into 1/2-inch strips
• 1 yellow bell pepper, seeded and cut into 1/2-inch strips
• 4 ripe tomatoes (about 1.5 lbs), peeled, seeded, and chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried herbes de Provence (or mix of thyme, rosemary, oregano)
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh basil (for garnish)

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add eggplant and cook, stirring occasionally, until it begins to soften, about 5 minutes.
3. Add zucchini and bell peppers; cook for another 5 minutes, stirring occasionally.
4. Stir in tomatoes, tomato paste, herbes de Provence, salt, and pepper. Bring to a simmer.
5. Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
6. Taste and adjust seasoning. Serve warm or at room temperature, garnished with fresh basil.

Tips

• For a more rustic texture, cut vegetables into larger chunks.
• Ratatouille is even better the next day; refrigerate and reheat gently.
• Serve as a main dish with crusty bread or as a side with grilled meat or fish.

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