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Classic French ratatouille with eggplant, zucchini, bell peppers, and tomatoes in a rustic dish

Ratatouille

A classic Provençal vegetable stew of eggplant, zucchini, bell peppers, tomatoes, and onion, simmered together with garlic and herbs until tender. Naturally vegetarian and vegan, and a great way to use up a summer vegetable haul.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Ingredients Method

Ingredients
  

  • 3 tbsp olive oil divided
  • 1 eggplant cut into 1-inch cubes
  • 2 zucchini sliced into half-moons
  • 2 bell peppers mixed colors, cut into chunks
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 28 oz can crushed tomatoes or 4 fresh tomatoes, chopped
  • 1 tsp dried herbes de Provence or a mix of dried thyme and oregano
  • salt and pepper to taste
  • fresh basil and thyme for garnish

Method
 

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the eggplant and cook for 5-6 minutes, stirring occasionally, until lightly browned. Remove and set aside.
  2. Add another tablespoon of oil to the pot. Add the zucchini and bell peppers and cook for 5 minutes until just starting to soften. Remove and set aside with the eggplant.
  3. Add the remaining oil to the pot. Add the onion and cook for 4-5 minutes until softened, then stir in the garlic and cook for 1 minute until fragrant.
  4. Stir in the crushed tomatoes and herbes de Provence. Bring to a simmer and cook for 5 minutes.
  5. Return the eggplant, zucchini, and bell peppers to the pot. Season with salt and pepper, stir to combine, and simmer uncovered for 20-25 minutes, stirring occasionally, until all the vegetables are tender and the sauce has thickened.
  6. Taste and adjust seasoning. Serve warm, garnished with fresh basil and thyme.