French Ratatouille

Summary :

Ratatouille is a traditional Provençal vegetable stew made with eggplant, zucchini, bell peppers, tomatoes, and herbs. It’s gently simmered to allow the vegetables to soften and blend into a rich, rustic dish. Served warm or at room temperature, it’s perfect on its own or alongside rice, couscous, or bread.

Ingredients (Serves 4–5)

• 1 medium eggplant, diced

• 1 zucchini, sliced into rounds or half-moons

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 medium onion, diced

• 2 garlic cloves, minced

• 4 ripe tomatoes, chopped (or 1 can crushed tomatoes)

• 3 tablespoons olive oil

• 1 teaspoon dried thyme or herbes de Provence

• Salt and pepper, to taste

• Fresh basil or parsley (optional, for garnish)

Instructions

1. Prepare the vegetables:
   Dice or chop all vegetables into bite-sized pieces. If using fresh tomatoes, optionally peel them by blanching in hot water for 30 seconds.

2. Sauté in stages for best flavor:
   Heat 1 tablespoon olive oil in a large skillet or pot. Sauté the eggplant until browned and softened, then remove. Repeat with zucchini and bell peppers. Set aside each vegetable after sautéing.

3. Cook the aromatics:
   In the same pan, add a little more oil. Sauté onion until soft, then add garlic and cook 1 minute.

4. Combine and simmer:
   Return all sautéed vegetables to the pan. Add chopped tomatoes, thyme, salt, and pepper. Stir gently and simmer uncovered over low heat for 25–30 minutes, stirring occasionally, until vegetables are tender and sauce has thickened.

5. Serve:
   Garnish with chopped fresh basil or parsley. Serve warm, at room temperature, or cold with crusty bread, rice, or couscous.

Notes

• Ratatouille tastes even better the next day as the flavors deepen.

• For a fancier presentation, slice vegetables and bake them layered (confit byaldi style).

• Can be frozen for up to 2 months.