Provençal Ratatouille
Slow-cooked summer vegetables. eggplant, zucchini, tomato, pepper. silky, garlicky, herb-infused. Vegan main or stunning side.
- Total time:
- 1 hr 10 min
- Servings:
- 6
- Per serving:
- 220 kcal
- Cost per serving:
- $2.40
- Difficulty:
- medium
Step-by-step
Salt eggplant cubes, drain 15 minutes. Pat dry.
Heat 2 tbsp oil in Dutch oven. Brown eggplant 5 minutes. Remove.
Add 1 tbsp oil. Sauté onion 4 minutes.
Stir in garlic, tomato paste, thyme. Cook 1 minute.
Add peppers. Cook 4 minutes.
Return eggplant. Add zucchini, squash, tomatoes, salt, pepper.
Simmer covered 30 minutes, stirring occasionally.
30 min timer
Uncover, simmer 10 minutes to thicken. Stir in basil. Adjust seasoning.
Cook's tip
Salting eggplant pulls bitterness and helps it brown instead of steam.
Storage
Refrigerate 5 days. Eat cold, warm, or room temperature.
Freezer: Freezes 3 months.
Nutrition per serving
- Calories
- 220
- Protein
- 4g
- Carbs
- 22g
- Fat
- 14g
- Fiber
- 7g
- Sugar
- 12g
- Sat Fat
- 2g
- Sodium
- 620mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Serve hot or cold?
Provençal tradition serves it warm or at room temperature. Cold also works as a salad.
Layered Pixar-style version?
Different dish. that's confit byaldi. This is the rustic peasant original.
Reviews
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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