Provençal Ratatouille
The great Niçois classic: eggplant, zucchini, bell peppers, and tomatoes simmered in olive oil.
Ratatouille was born in Nice, in the heart of summer, when the markets are overflowing with sun-drenched vegetables. The secret to a successful ratatouille lies in one simple rule: sear each vegetable separately before letting them simmer together. This way, each keeps its texture and flavor, and the whole dish becomes melt-in-your-mouth tender without turning to mush.
VeganGluten-freeDairy-freeHalalLow-carb
Step-by-step method
0 / 5 steps done-
Wash the vegetables. Cut the eggplant into 2 cm cubes, the zucchini into half-moons, the bell peppers into strips, and the tomatoes into chunks. Slice the onion and crush the garlic.
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Heat 2 tablespoons of olive oil in a large skillet and brown the eggplant for 10 minutes over high heat, stirring frequently. Set aside in the Dutch oven.
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In the same skillet, add 2 tablespoons of oil and sauté the zucchini for 4 minutes, then the bell peppers for 4 minutes. Add them to the eggplant.
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Pour the remaining oil into the Dutch oven, sweat the onion for 3 minutes, add the garlic, tomatoes, Herbes de Provence, salt, and pepper. Stir, cover, and simmer for 40 minutes over low heat, stirring occasionally.
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Taste and adjust the seasoning. Sprinkle with chopped basil just before serving, hot, warm, or cold.
Nutrition 240 kcal
of which sugars 13 g • of which saturated 2,3 g
Per serving, approximate values.
Allergens
None of the main allergens we track.
Always check the labels of the products you buy.
Tips and variations
- Baked: pour the seared vegetables into a baking dish and let confit for 45 min at 160 °C.
- As a tian: alternate thin slices of vegetables upright in a dish, drizzle with olive oil, and bake for 1 h at 180 °C.
- Complete meal: serve it with a fried egg, rice, or pasta.
Storing and reheating
Keeps for 4 days in the refrigerator in an airtight container, and 3 months in the freezer. It is even better the next day: reheat it gently in a saucepan or serve it cold.
Equipment
Large skillet, Dutch oven, cutting board, and knife
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Questions
Do you need to peel the vegetables for ratatouille?
No: the skin of the eggplant and zucchini holds the pieces together during cooking. Only the tomatoes can be peeled if you prefer a smoother sauce.
Can you cook everything at the same time?
Yes, but the vegetables will release their water and the whole dish will become more like a compote. Searing them separately makes for a tastier ratatouille.
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