Easy Traditional Provençal Ratatouille
shared by Nibblore Cuisine
This classic ratatouille combines eggplant, zucchini, bell peppers, and tomatoes in a tender, rustic stew scented with thyme and basil. Cooking the eggplant and zucchini separately helps them hold their shape, while gently reducing the tomatoes creates a rich, concentrated sauce. Serve it hot with crusty bread or at room temperature for a summer meal. • Choose firm, medium-sized zucchini and eggplants, which are less watery than very large ones. • Use a wide Dutch oven so the vegetables brown properly; a narrow pot will cause them to steam. • The final resting time allows the vegetables to absorb the sauce and helps the flavors meld. • Replace the canned tomatoes with 900 g ripe tomatoes, peeled and crushed; extend the reduction time by 5 to 10 minutes. • If basil is unavailable, stir in 1 tablespoon chopped flat-leaf parsley just before serving. • Replace one bell pepper with a green bell pepper for a fresher, slightly bitter flavor. Refrigerate the ratatouille in an airtight container for up to 4 days. Reheat it covered over low heat for 8 to 10 minutes, adding 1 tablespoon of water if needed. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Total time
- 75 min
- Servings
- 6
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 2eggplants, cut into 2 cm cubes
- 3zucchini, cut into thick half-moons
- 1red bell pepper, seeded and cut into 2 cm pieces
- 1yellow bell pepper, seeded and cut into 2 cm pieces
- 1yellow onion, thinly sliced
- 4 clovegarlic, finely chopped
- 800 gcanned crushed tomatoes, unseasoned
- 6 tbspextra-virgin olive oil
- 2 tbsptomato paste
- 1 tspdried thyme
- 1bay leaf
- 1 ¼ tspfine salt, plus more to taste
- ½ tspblack pepper, freshly ground
- 15 gfresh basil, leaves roughly torn
Instructions
- 1Heat 2 tablespoons of the olive oil in a 5- to 6-liter Dutch oven over medium-high heat. Add the eggplant and 1/4 teaspoon of the salt. Cook for 8 to 10 minutes, stirring regularly, until browned and beginning to soften, then transfer to a bowl.
- 2Pour 2 tablespoons of the olive oil into the same Dutch oven. Add the zucchini and cook over medium-high heat for 5 to 7 minutes, until lightly browned but still firm. Transfer to the bowl with the eggplant.
- 3Reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Add the onion and bell peppers with 1/2 teaspoon of the salt and cook for 8 minutes, stirring occasionally, until the onion is translucent and the peppers have softened slightly.
- 4Add the garlic and tomato paste. Cook for 1 minute, stirring, until the garlic is fragrant and the tomato paste has darkened slightly.
- 5Stir in the crushed tomatoes, thyme, bay leaf, black pepper, and remaining 1/2 teaspoon of salt. Bring to a gentle simmer, then cook uncovered over medium-low heat for 12 minutes, stirring two or three times, until the sauce thickens slightly.
- 6Return the eggplant and zucchini to the Dutch oven. Fold together gently, partially cover, and simmer over low heat for 12 to 15 minutes. Stir once halfway through; the vegetables should be tender without falling apart, and the sauce should no longer be watery.
- 7Remove the bay leaf, then stir in three-quarters of the basil. Taste and adjust the salt or pepper. Let stand off the heat for 10 minutes, then scatter over the remaining basil and serve hot or at room temperature.