French Ratatouille

This French Ratatouille is rustic Provençal cooking at its most beautiful — thin slices of eggplant, zucchini, squash, and tomatoes layered over a rich tomato sauce and baked until tender and caramelized. It’s the kind of dish that looks like it came from a Parisian bistro but is surprisingly simple to make at home.

Why You’ll Love This Recipe

• A gorgeous, colorful celebration of summer vegetables at their peak
• Healthy, vibrant, and naturally vegan without sacrificing any flavor
• Tastes even better the next day as the flavors meld together
• Simple technique lets the quality of the vegetables truly shine

Ingredients

• 1 large eggplant
• 2 medium zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 can (14 oz) diced tomatoes
• 1 large onion
• 4 cloves garlic
• 3 tbsp olive oil
• 1 tsp herbes de Provence
• 1/2 tsp dried thyme
• salt and black pepper
• fresh basil
• crusty bread

Instructions

1. Prepare the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant cubes and cook for 5 minutes until golden on all sides. Remove and set aside.
2. Sauté the base: Add another tablespoon of oil. Cook the zucchini for 3-4 minutes until lightly browned. Remove and set aside.
3. Build the sauce: Add the remaining oil. Cook the bell peppers for 3-4 minutes until slightly softened. Remove and set aside.
4. Layer the vegetables: In the same pan, cook the onion over medium heat for 5 minutes until soft. Add the garlic and cook for 1 minute.
5. Season and drizzle: Add the diced tomatoes, herbes de Provence, and thyme. Simmer for 10 minutes until the sauce thickens slightly.
6. Bake covered: Return all the cooked vegetables to the pan. Stir gently to combine, cover, and simmer on low heat for 20 minutes, stirring occasionally.
7. Finish uncovered: Season with salt and pepper to taste. Garnish with fresh torn basil and serve with crusty bread.

Pro Tips

• Cut vegetables uniformly: Uniform cuts ensure everything cooks evenly — aim for roughly 1-inch pieces across all the vegetables.
• Don’t skip the herbes de Provence: This classic French herb blend (thyme, rosemary, oregano, marjoram) is what gives ratatouille its signature Provençal character.
• Let it rest: Ratatouille tastes significantly better after resting for at least an hour — or even overnight — as the flavors meld and deepen.

You Might Also Love

• French Onion Soup — Another French classic with deep, caramelized flavors
• Crème Brûlée — An elegant French dessert to end your Provençal meal
• Greek Moussaka — A Mediterranean casserole with similar layered vegetable goodness