Print

Fresh Authentic Provençal Ratatouille Recipe

fresh authentic provençal ratatouille recipe - featured image
Print Recipe

A vibrant and comforting vegetable stew from Provence, made with fresh summer vegetables and herbs, perfect for a wholesome and flavorful meal.

Ingredients

Scale
  • 2 medium eggplants, diced (about 1-inch cubes)
  • 3 medium zucchinis, sliced into ½-inch rounds
  • 2 red bell peppers, diced
  • 2 yellow bell peppers, diced (optional)
  • 4 large ripe tomatoes, chopped (Roma or plum tomatoes)
  • 1 large onion, finely chopped (yellow or sweet onion)
  • 4 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon fresh rosemary, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar or balsamic vinegar

Instructions

  1. Wash all vegetables thoroughly. Dice eggplants into roughly 1-inch cubes and slice zucchinis into ½-inch rounds. Chop bell peppers into bite-size pieces and finely chop onion and garlic. Set aside.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced eggplant in a single layer (in batches if needed). Cook 7-8 minutes, stirring occasionally, until golden and tender but not mushy. Remove and set aside.
  3. In the same pan, add 1 tablespoon olive oil. Add onions and bell peppers, cook 5-6 minutes until softened and slightly caramelized, stirring frequently.
  4. Add zucchini slices to the pan and cook for another 5 minutes, browning lightly on each side.
  5. Return eggplant to the pan with other vegetables. Add chopped tomatoes and minced garlic. Stir gently to combine.
  6. Sprinkle thyme, rosemary, salt, and pepper. Drizzle remaining 1 tablespoon olive oil and add vinegar. Lower heat to medium-low, cover loosely, and simmer gently for 15-20 minutes, stirring occasionally.
  7. Taste and adjust seasoning if needed. Stir in fresh basil just before serving. The ratatouille should be thick but saucy, with tender vegetables that hold their shape.

Notes

Cook vegetables separately to avoid mushiness. Use good quality extra virgin olive oil for best flavor. Simmer gently to blend flavors. Add fresh basil at the end for brightness. If too watery, uncover and increase heat to evaporate excess liquid. Taste and adjust seasoning as you go.

Nutrition

Keywords: ratatouille, Provençal, vegetable stew, summer vegetables, vegetarian, gluten-free, easy recipe, Mediterranean

Find it online: https://goldensimmer.com/fresh-authentic-proven-c-al-ratatouille-recipe-easy-homemade-step-by-step-guide/