Ratatouille

Ratatouille is the sunny vegetable stew of Provence — eggplant, zucchini, peppers and tomatoes slowly simmered in olive oil with garlic and herbs. Rustic, colorful and naturally vegan, it tastes even better the next day and shines served warm or at room temperature.

Prep time

20 mins

Cook time

45 mins

Total time

65 mins

Servings

4 servings

Calories

210

Ingredients

• 1 large eggplant (about 1 lb / 450 g), cut into 3/4-inch cubes
• 2 medium zucchini, cut into 3/4-inch cubes
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (14 oz / 400 g) crushed tomatoes
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1 teaspoon herbes de Provence (or dried thyme)
• 1/2 cup fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste

Instructions

1. Toss the eggplant cubes with a generous pinch of salt and let them rest in a colander for 15 minutes to draw out bitterness. Rinse and pat very dry with a clean towel.
2. Heat 2 tablespoons of the olive oil in a large heavy pot over medium-high heat. Sauté the eggplant until golden on the edges, about 6 minutes. Remove to a plate.
3. Add another tablespoon of oil and sauté the zucchini and bell peppers until tender-crisp, about 5 minutes. Remove to the plate with the eggplant.
4. Reduce the heat to medium, add the remaining oil and soften the onion for 5 minutes until translucent. Stir in the garlic and herbes de Provence and cook 1 minute more until fragrant.
5. Pour in the crushed tomatoes and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
6. Return all the vegetables to the pot and stir gently to combine. Cover and simmer on low for 20 minutes until everything is meltingly tender.
7. Season generously with salt and pepper, then stir in half of the torn basil.
8. Let the ratatouille rest for 10 minutes off the heat. Serve warm or at room temperature, topped with the remaining basil and a drizzle of olive oil.

Pro tips

• Cooking the vegetables in batches keeps them from steaming — each one gets properly golden and flavorful.
• Ratatouille genuinely tastes better the next day, so it is a perfect make-ahead dish for entertaining.
• Do not skimp on the olive oil; it is the soul of the dish and carries all the Provençal flavor.
• A spoonful of tomato paste browned with the onion adds extra depth if your tomatoes are bland.

Frequently asked questions