Ratatouille Recipe

French · Main course · 70 min total

A classic Provençal vegetable stew, this ratatouille is a celebration of summer's bounty, slowly cooked to bring out the sweetness of each vegetable.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 large eggplant, cut into 1-inch cubes
• 2 medium zucchini, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 4 large tomatoes, peeled and chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried herbes de Provence
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh basil, chopped

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add eggplant and cook, stirring occasionally, for 5 minutes.
4. Add zucchini and bell peppers, cook for another 5 minutes.
5. Stir in tomatoes, tomato paste, herbes de Provence, salt, and pepper. Bring to a simmer.
6. Reduce heat to low, cover, and let cook for 30 minutes, stirring occasionally, until vegetables are tender.
7. Uncover and cook for an additional 10 minutes to thicken if desired. Adjust seasoning.
8. Stir in fresh basil before serving.

Tips

• Serve warm or at room temperature as a main dish with crusty bread or over rice.
• Ratatouille tastes even better the next day; refrigerate and reheat gently.
• For a more intense flavor, let the ratatouille cool and refrigerate overnight before serving.

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