Ratatouille

About This Recipe

Ratatouille is Provence's iconic summer vegetable dish, traditionally made by cooking eggplant, zucchini, bell peppers, and onion separately in olive oil before combining them with tomato and simmering everything together -- a technique that ensures each vegetable retains its own distinct texture and flavor rather than melting into a uniform mush. It's humble farmhouse cooking from southern France, built to use the height of summer's vegetable abundance. The technique that separates true ratatouille from a quick vegetable saute is cooking each vegetable in its own batch first: eggplant, zucchini, and peppers each release different amounts of water and cook at different rates, so sauteing them individually in olive oil until lightly colored, then combining them with a tomato base and simmering gently, preserves each vegetable's integrity rather than turning the whole dish into a homogenous stew. Patience with the final simmer -- long enough for the flavors to meld but not so long that everything disintegrates -- is the final test of a well-made ratatouille. Served warm or at room temperature, as a side or a light vegetarian main with crusty bread, ratatouille showcases Provencal cooking's reliance on fresh vegetables, good olive oil, and unhurried technique.

Ingredients

Serves 5

• 1eggplant(cubed)
• 2zucchini(cubed)
• 1red bell pepper(cubed)
• 1yellow bell pepper(cubed)
• 1onion(diced)
• 4 clovesgarlic(minced)
• 0.5 cupolive oil(divided)
• 4tomatoes(diced, or 1 can crushed tomatoes)
• 2 tbsptomato paste
• 1bay leaf
• 1 tspherbes de provence
• 1 tspsalt
• 0.25 cupfresh basil(torn)

Instructions

1. 1

   Cook the eggplant

   Heat 2 tbsp olive oil in a wide pan over medium-high heat. Cook eggplant 6-7 minutes until lightly browned. Remove and set aside.

2. 2

   Cook the zucchini

   Add more oil and cook zucchini 5-6 minutes until lightly colored. Remove and set aside.

3. 3

   Cook the peppers

   Add more oil and cook peppers 5-6 minutes until softened. Remove and set aside.

4. 4

   Build the base

   Add remaining oil and cook onion 5 minutes until soft, add garlic and cook 1 minute more.

5. 5

   Add tomato

   Stir in diced tomatoes, tomato paste, bay leaf, herbes de provence, and salt. Simmer 10 minutes.

6. 6

   Combine

   Return all cooked vegetables to the pan. Simmer gently, uncovered, for 15-20 minutes, stirring occasionally, until everything is tender and well combined but not mushy.

7. 7

   Serve

   Remove bay leaf, stir in fresh basil, and serve warm or at room temperature.

Variations

• •

  Arrange the vegetables in overlapping spiral slices over the tomato base and bake for the visually striking 'confit byaldi' style popularized by the film Ratatouille.

• •

  Add a splash of red wine to the tomato base for extra depth.

• •

  Serve with a poached or fried egg on top for a heartier meal.

Storage

Refrigerate up to 4 days in an airtight container; the flavor improves the next day. Freezes well up to 3 months. Reheat gently on the stovetop or serve cold.

Frequently Asked Questions