Authentic French Ratatouille
This authentic French ratatouille is a hearty and flavorful vegetable stew from Provence, combining tender eggplants, zucchini, bell peppers, tomatoes, and herbs. Perfect as a side dish, a main course, or a topping for crusty bread, it’s simple, healthy, and bursting with Mediterranean flavors.
Ingredients
- 2 medium eggplants 500g, diced into 1-inch cubes
- 2 medium zucchinis 300g, sliced into rounds
- 1 red bell pepper deseeded and chopped into chunks
- 1 yellow bell pepper deseeded and chopped into chunks
- 1 large onion finely diced
- 3 medium tomatoes chopped or 1 can (400g) diced tomatoes
- 3 cloves garlic minced
- 4 tbsp olive oil divided
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Dice the eggplant, sprinkle with salt, and let it sit for 20 minutes to remove bitterness. Rinse and pat dry.
- Heat 2 tablespoons of olive oil in a large pot or skillet.
- Sauté the eggplant until golden and soft. Remove and set aside.
- Repeat for the zucchini and bell peppers, cooking each until slightly tender and golden.
- In the same pot, add 1 tablespoon of olive oil and sauté the onion until translucent. Add the minced garlic and cook for 1 minute.
- Stir in the chopped tomatoes or canned tomatoes and cook for 5 minutes.
- Return the sautéed vegetables to the pot. Add thyme, bay leaf, salt, and pepper. Stir gently to coat the veggies in the tomato mixture.
- Lower the heat, cover, and simmer for 30–40 minutes, stirring occasionally.
- Adjust seasoning with more salt, pepper, or a pinch of sugar if needed.
- Remove the bay leaf, garnish with fresh basil, and serve warm, at room temperature, or chilled.