Provençal Ratatouille
This Provençal ratatouille slowly cooks eggplant, zucchini, peppers, tomatoes, and herbs into a silky stew that's ideal for summer dinners or make-ahead meals.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeRatatouille is a traditional vegetable stew from Provence in the south of France. The classic version combines eggplant, zucchini, peppers, onion, tomato, garlic, and herbs, cooked until soft but not mushy, with each vegetable still tasting like itself.
This version follows a more traditional stovetop method by browning the vegetables in stages before simmering them together. That extra step gives deeper flavor and avoids a watery result. Use ripe tomatoes if you can; if they are bland or very juicy, a short uncovered simmer at the end brings the stew back into balance.
Ingredients
- 1/4 cup (60 ml) extra-virgin olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium eggplant, cut into 3/4-inch (2 cm) cubes
- 2 medium zucchini, sliced into 1/2-inch (1.25 cm) rounds
- 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
- 1 yellow bell pepper, cut into 1-inch (2.5 cm) pieces
- 4 medium ripe tomatoes, chopped
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 2 tbsp (8 g) chopped fresh basil, plus small leaves for garnish (optional)
Instructions
- 1
Heat 2 tbsp (30 ml) of the olive oil in a wide Dutch oven or deep skillet over medium heat. Add the onion and cook, stirring often, until softened and lightly golden, 6-8 minutes; stir in the garlic and cook until fragrant, about 30 seconds, then transfer to a bowl.
- 2
Add 1 tbsp (15 ml) oil to the pan over medium-high heat. Add the eggplant with a pinch of salt and cook for 6-8 minutes, stirring occasionally, until lightly browned and softened at the edges; transfer to the bowl with the onion.
- 3
Add another 1 tbsp (15 ml) oil, then the zucchini. Cook over medium-high heat for 4-5 minutes until lightly golden but not fully soft, then transfer to the bowl.
- 4
Add the remaining oil and the bell peppers. Cook over medium-high heat for 5-6 minutes, stirring occasionally, until the peppers are glossy and starting to color in spots.
- 5
Return the onion, garlic, eggplant, and zucchini to the pan. Add the tomatoes, thyme, bay leaf, salt, and black pepper, then stir well to combine.
- 6
Bring the mixture to a gentle simmer over medium heat. Reduce to low and cook uncovered for 20-25 minutes, stirring once or twice, until the tomatoes break down, the vegetables are tender, and the juices look lightly thickened rather than watery.
- 7
Stir in the chopped basil and simmer for 1 minute more. Remove the bay leaf, taste, and adjust with more salt and pepper if needed.
- 8
Let the ratatouille rest off the heat for 10 minutes before serving so the flavors settle. Serve warm, at room temperature, or chilled, topped with basil leaves if using.
Tips for the Best Provençal Ratatouille
- Brown the vegetables in batches instead of adding everything at once; this keeps them from steaming and gives the stew a deeper flavor.
- If your eggplant is very large or seedy, peel half or all of it for a softer texture.
- Ripe fresh tomatoes give the best flavor, but when tomatoes are out of season you can use 1 can (14 oz/400 g) whole peeled tomatoes, crushed by hand.
- For a looser, spoonable ratatouille, cover the pan for part of the simmer. For a thicker stew, keep it uncovered the whole time.
- Ratatouille often tastes even better the next day after the vegetables have time to absorb the tomato and herb flavors.
Storage and Reheating
Cool completely, then refrigerate in an airtight container for up to 4 days. It can also be frozen for up to 3 months, though the zucchini will be a little softer after thawing. Reheat gently on the stovetop over low heat or in the microwave until warmed through, or serve at room temperature.
Frequently Asked Questions
What is the difference between ratatouille and caponata?
Ratatouille is a Provençal vegetable stew built around tomatoes, eggplant, zucchini, peppers, onion, and herbs. Caponata is Sicilian and usually has a sweet-sour flavor from vinegar and sugar, often with celery, olives, and capers.
Can I make ratatouille ahead of time?
Yes. Ratatouille is an excellent make-ahead dish and often tastes better after a night in the fridge. Reheat gently or serve at room temperature.
Why is my ratatouille watery?
Usually the vegetables were crowded in the pan or the tomatoes released a lot of liquid. Cook the vegetables in batches and simmer uncovered at the end until the juices reduce.
Can I serve ratatouille as a main dish?
Yes. It works as a light main with crusty bread, polenta, rice, or white beans, or as a side with roast chicken, fish, or grilled lamb.
Quick Info
Prep Time
25 min
Cook Time
45 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
