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Classic French Provencal Ratatouille

A vibrant vegetable medley celebrating the essence of summer in Provence, perfect for any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Side Dish, Vegetarian
Cuisine: French, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium eggplants, diced Use fresh and firm eggplants.
  • 2 medium zucchinis, sliced Slice evenly for uniform cooking.
  • 1 medium bell pepper, chopped Any color bell pepper works.
  • 1 medium onion, chopped Yellow or white onion is preferred.
  • 2 cloves garlic, minced Freshly minced for the best flavor.
  • 4 medium tomatoes, diced Fresh or canned can be used.
Cooking Essentials
  • 1/4 cup olive oil Adjust based on personal preference.
  • to taste salt Enhance flavor as desired.
  • to taste pepper Freshly ground is best.
  • to taste fresh herbs (such as thyme, basil, or oregano) Add towards the end of cooking.

Method
 

Preparation
  1. Wash and chop all vegetables into uniform sizes.
Cooking
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and minced garlic; sauté until fragrant and translucent.
  3. Add diced eggplant, cooking for about 5 minutes until it softens.
  4. Add bell pepper and zucchini, sautéing for another 5-7 minutes.
  5. Stir in diced tomatoes and season with salt and pepper.
  6. Reduce heat to low and let it simmer for about 30 minutes, stirring occasionally.
  7. In the last few minutes, add fresh herbs.
  8. Taste and adjust seasoning before serving.
Serving
  1. Serve hot, warm, or cold, preferably with crusty bread or as a side dish.

Notes

Ratatouille can be made ahead and tastes better the next day. Store in an airtight container in the refrigerator for up to 5 days.