Provencal ratatouille, summer vegetables stewed slowly

Provencal ratatouille with eggplant, zucchini, bell peppers and tomatoes cooked separately and then combined, scented with garlic and thyme. The summer vegetable dish of the South of France.

Provencal ratatouille, summer vegetables stewed slowly
Prep
25 min
Cook
1 h
Total
1 h 25 min
Servings
4 servings
Calories
160 kcal
Category
One-Dish Meals
Cuisine
French

Are you looking for real Provencal ratatouille, the kind that smells of sun and herbs and gathers the whole summer garden into a single pot?

Then this recipe is exactly what you need. Ratatouille is the summer vegetable dish of the South of France: eggplant, zucchini and bell peppers cooked one at a time, then brought together with tomatoes, garlic and thyme until they become a soft, fragrant stew. It is a simple, country dish, but with a precise method that makes all the difference.

The real strength lies in cooking each vegetable on its own. Browning them separately lets each one colour properly, without releasing water into the others. That way every vegetable keeps its flavour and texture, and when you combine them you get a harmonious whole instead of a shapeless mush.

It has at least three clear advantages: it is completely vegan and gluten free, it is made with simple, inexpensive seasonal vegetables, and it gets even better the next day, once the flavours have had time to meld.

A useful tip: keep the heat low in the final stage and uncover the pan halfway through, so the water evaporates and the base stays concentrated and tasty.

Serve it warm or cold, as a side, as a one-dish meal with an egg or some croutons, or to dress pasta. It keeps for a few days in the fridge and freezes well.

Ready? Let’s make the ratatouille.

Base preparations used

Tomato

Steps

  1. Cut the eggplant and zucchini into cubes, the bell peppers into strips and the onion into slices. Peel the tomatoes (dip them in boiling water for 30 seconds) and cut them into pieces.
  2. The secret of ratatouille is to cook the vegetables separately: in a pan with oil, brown the eggplant until golden, then set it aside. Do the same with the zucchini and the bell peppers, one at a time.
  3. In the same pan, soften the onion and the garlic, add the tomatoes, the thyme and the bay leaf and cook for a few minutes.
  4. Bring all the vegetables back together in the pan, season with salt and pepper and stir gently.
  5. Cover and cook over low heat for 45 minutes, uncovering halfway through to let the water evaporate. The vegetables should stay soft but still recognisable.

Helpful tips

Cook each vegetable separately before combining them: it is the secret that lets each one keep its flavour and texture.

It is even better the next day, warm or cold.

Serve it as a side, as a one-dish meal with an egg or croutons, or to dress pasta.

It keeps for 3 to 4 days in the fridge and freezes well.

Useful features

VeganMedium difficultyPan-cookedBudget-friendlyGluten-free

Average nutrition per serving

Calories
160 kcal
Carbohydrates
16.0 g
Sugars
10.0 g
Protein
3.0 g
Fat
10.0 g
Saturated fat
1.5 g
Fiber
6.0 g
Sodium
300 mg

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