Traditional Provençal ratatouilletender summer vegetables, each flavor distinct
Rustic Provençal stew of eggplant, zucchini, tomato, green pepper and onion, cooked separately then gently combined.
Ratatouille from Provence celebrates summer vegetables. Browning eggplant, zucchini and pepper separately prevents a watery mash; a slow tomato-onion base then unites them while every vegetable keeps its character.
Ingredients
Vegetables
Base
Vegetables
Base
Seasoning
Preparation
Salt the eggplant
Season eggplant lightly and rest 20 minutes; pat completely dry.
20 minutesBuild the tomato base
Cook onion in 20 ml oil until soft, add garlic and tomatoes, then simmer 15 minutes.
20 minutesBrown the eggplant
Heat 20 ml oil in a wide pan and brown eggplant in batches; reserve.
12 minutesBrown remaining vegetables
Use the remaining oil to brown zucchini and green pepper separately.
12 minutesCombine gently
Fold all vegetables into the tomato base, add salt and simmer uncovered 20 minutes without over-stirring.
20 minutesRest and serve
Rest 15 minutes so flavors settle; serve warm or at room temperature.
15 minutes
Substitutions
Red or yellow sweet pepper may replace green pepper; avoid stacking raw rounds, which describes a modern confit byaldi presentation.
Storage
Cool promptly and refrigerate sealed; flavor improves overnight.
Approximate shelf life: Up to 4 days refrigerated or 3 months frozen.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
