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Provençal Ratatouille with Fresh Herbs inspired by Aujourd'hui
Inspired by Aujourd'hui

Provençal Ratatouille with Fresh Herbs

Side Vegetarian Vegan Gluten-free Dairy-Free
This classic French vegetable stew features eggplant, zucchini, bell peppers, and tomatoes cooked to tender perfection. The preparation focuses on cooking each vegetable separately to preserve its individual character before bringing them together. Infused with garlic, herbs, and high-quality olive oil, this versatile side dish captures the essence of Mediterranean flavors in every bite.
Prep Time 30 mins
Cook Time 45 mins
Total Time 75 mins
Servings 8

Ingredients

  • 1 large Italian eggplant (Cut into 1-inch cubes)
  • 2 medium Zucchini (Cut into 1-inch pieces)
  • 1 medium Yellow squash (Cut into 1-inch pieces)
  • 1 large Red bell pepper (Seeded and cut into 1-inch pieces)
  • 1 large Yellow bell pepper (Seeded and cut into 1-inch pieces)
  • 1 large Red onion (Diced)
  • 2 lbs Tomatoes (Ripe, peeled, seeded, and chopped)
  • 4 cloves Garlic (Thinly sliced)
  • 1 tbsp Fresh thyme (Leaves only)
  • 1 tsp Fresh rosemary (Finely chopped)
  • 1/4 cup Fresh basil (Torn, plus more for garnish)
  • 1 whole Bay leaf
  • 1/3 cup Extra virgin olive oil (High-quality)
  • 1 tbsp Tomato paste
  • 1 1/2 tsp Kosher salt (To taste)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 tsp Herbes de Provence (Optional)
  • 1 tsp Balsamic vinegar (Aged)

Tools You'll Need

  • Large Dutch oven or heavy-bottomed pot
  • Sharp chef's knife
  • Cutting board
  • Colander
  • Large mixing bowl
  • Wooden spoon
  • Paper towels
  • Ring mold (optional for plating)

Chef's Tip

For the best texture in ratatouille, cook each vegetable separately until just tender before combining. This prevents overcooked, mushy vegetables and allows each component to maintain its distinct texture and flavor in the final dish.

Instructions

  1. Place eggplant cubes in a colander, sprinkle with 1/2 teaspoon salt, and let drain for 20 minutes. Pat dry with paper towels.
  2. Heat 3 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Add eggplant and cook, stirring occasionally, until golden brown, about 8-10 minutes. Transfer to a large bowl.
  4. Add 2 tablespoons olive oil to the pot. Add zucchini and yellow squash, cooking until lightly browned, about 5-6 minutes. Transfer to bowl with eggplant.
  5. Add 1 tablespoon olive oil to the pot. Add red and yellow bell peppers, cooking until edges begin to brown, about 5 minutes. Transfer to the vegetable bowl.
  6. Add remaining olive oil to the pot. Add onion and cook until translucent, about 5 minutes.
  7. Add garlic and cook for 30 seconds until fragrant.
  8. Stir in tomato paste and cook for 1 minute.
  9. Add chopped tomatoes, bay leaf, thyme, rosemary, and herbes de Provence if using. Bring to a simmer.
  10. Cook tomatoes until they begin to break down and release their juices, about 10 minutes.
  11. Return all cooked vegetables to the pot. Add 1/2 cup water if mixture seems dry.
  12. Reduce heat to low, cover, and simmer gently for 15-20 minutes, stirring occasionally, until vegetables are tender but not mushy.
  13. Remove bay leaf. Stir in torn basil and balsamic vinegar.
  14. Season with remaining salt and pepper to taste. Allow to rest for 10 minutes off heat.
  15. Serve warm or at room temperature, garnished with additional fresh basil leaves.

Plating

For a formal presentation, use a ring mold to create a neat cylinder of ratatouille on each plate, then carefully remove the mold. Drizzle with a small amount of high-quality extra virgin olive oil around the plate and garnish with a sprig of fresh basil or thyme on top. Alternatively, serve family-style in a rustic ceramic dish with a sprig of fresh herbs for garnish.

Storage & Reheating

Ratatouille keeps well and often tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or microwave until just warmed through. Can also be served at room temperature. Freeze in airtight containers for up to 3 months.

About This Recipe

Ratatouille originated in the Provence region of France as a summer dish that celebrates the bounty of seasonal vegetables. This interpretation follows traditional techniques to coax the most flavor from each component. The careful cooking of each vegetable separately before combining them preserves texture and individual character, resulting in a harmonious medley that can be served as a versatile side dish.

How did it turn out?

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