Description
Enjoy the flavors of Provence with Nanou’s Authentic Ratatouille Recipe. This classic French vegetable stew is bursting with the fresh flavors of eggplant, zucchini, bell peppers, and tomatoes, simmered to perfection with aromatic herbs. A vegan summer favorite that is both comforting and nutritious.
Ingredients
Scale
Eggplant:
- 1 large eggplant, diced
Zucchini:
- 2 medium zucchinis, sliced into half moons
Bell Peppers:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
Onion and Garlic:
- 1 large onion, chopped
- 4 cloves garlic, minced
Tomatoes:
- 4 large ripe tomatoes, chopped (or 1 can whole peeled tomatoes, drained and chopped)
Seasonings:
- 1/4 cup olive oil (divided)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Garnish:
- Fresh basil for garnish
Instructions
- Prepare Vegetables: Sprinkle diced eggplant with salt and drain for 20 minutes. Sauté eggplant until tender. Set aside. Sauté zucchini until golden. Set aside. Cook onions, bell peppers, and garlic. Add tomatoes, herbs, salt, and pepper.
- Simmer: Simmer for 10 minutes, then add eggplant and zucchini back to the pot. Cook covered for 20–25 minutes.
- Finish and Serve: Remove bay leaf, adjust seasoning, and garnish with fresh basil before serving.
Notes
- This dish tastes even better the next day.
- Serve warm or at room temperature with crusty bread, over rice, or as a side dish.
- For a rustic texture, avoid over-stirring once all the vegetables are combined.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course or Side
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 7g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
