Name: Classic Ratatouille Niçoise
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: Approximately 6 servings
Cuisine: French cuisine
Ingredients: 1 lb eggplant (medium, peeled and cut into 1-inch cubes); 2 pcs zucchini (medium, cut into 1-inch cubes); 1 pcs red bell pepper (seeded and cut into 1-inch pieces); 1 pcs yellow bell pepper (seeded and cut into 1-inch pieces); 1.5 lb tomatoes (ripe, peeled, seeded, and chopped (or 1 can 28oz diced tomatoes)); 1 pcs onion (large, chopped); 4 pcs garlic (cloves, minced); 4 tbsp olive oil; 2 tsp herbes de provence; 0.25 cup fresh basil (chopped, for garnish); salt (to taste); black pepper (freshly ground, to taste)

Prep: 25 min • Cook: 60 min. A rustic, slow-simmered vegetable stew showcasing the vibrant bounty of Provence, with tomatoes, zucchini, eggplant, bell peppers, and onions, perfect as a flavorful side dish or a light and satisfying main course.

Preparation time: 25 min
Cooking time: 1 hr
Total time: 1 hr 25 min
Servings: 6
Course: Side
Complexity: Medium

Units:

Scale:

Ingredients

1lb eggplant(medium, peeled and cut into 1-inch cubes)
2 pcs zucchini(medium, cut into 1-inch cubes)
1 pc red bell pepper(seeded and cut into 1-inch pieces)
1 pc yellow bell pepper(seeded and cut into 1-inch pieces)
1 1/2lb tomatoes(ripe, peeled, seeded, and chopped (or 1 can 28oz diced tomatoes))
1 pc onion(large, chopped)
4 pcs garlic(cloves, minced)
4 tbsp olive oil
2 tsp herbes de provence
1/4 cup fresh basil(chopped, for garnish)
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

Preparation

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the cubed eggplant and sauté for 5-7 minutes until lightly browned and softened. Remove the eggplant from the pot and set aside.
Add another tablespoon of olive oil to the pot. Add the zucchini and bell peppers and sauté for 5-7 minutes until tender-crisp. Remove from the pot and set aside with the eggplant.

Cooking the Ratatouille

Add the remaining tablespoon of olive oil to the pot. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped tomatoes (or diced canned tomatoes) and herbes de Provence. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
Return the sautéed eggplant, zucchini, and bell peppers to the pot. Stir gently to combine. Cover and continue to simmer for an additional 30-40 minutes, or until all vegetables are very tender and the sauce has thickened. Stir occasionally to prevent sticking.
Taste and adjust seasoning as needed. If the ratatouille seems too watery, uncover and cook for a few more minutes to reduce the liquid.

Serving

Remove from heat and stir in the fresh chopped basil.
Serve warm or at room temperature, as a side dish or light main course. It pairs wonderfully with crusty bread or grilled meats.

Nutrition

Servings: 6
Serving size (imperial): 7 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	175.5 kcal	87.8 kcal	1,053 kcal
Protein	3.2 g	1.6 g	19.2 g
Fat	9.8 g	4.9 g	58.8 g
Carbs	18.4 g	9.2 g	110.4 g

Tips

For deeper flavor, allow the ratatouille to sit overnight; it tastes even better the next day.
Don't overcrowd the pan when sautéing vegetables to ensure they brown nicely, rather than steam.
Serve with a drizzle of high-quality extra virgin olive oil before eating for a final touch.

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Ingredients

1lb eggplant(medium, peeled and cut into 1-inch cubes)
2 pcs zucchini(medium, cut into 1-inch cubes)
1 pc red bell pepper(seeded and cut into 1-inch pieces)
1 pc yellow bell pepper(seeded and cut into 1-inch pieces)
1 1/2lb tomatoes(ripe, peeled, seeded, and chopped (or 1 can 28oz diced tomatoes))
1 pc onion(large, chopped)
4 pcs garlic(cloves, minced)
4 tbsp olive oil
2 tsp herbes de provence
1/4 cup fresh basil(chopped, for garnish)
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

Preparation

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the cubed eggplant and sauté for 5-7 minutes until lightly browned and softened. Remove the eggplant from the pot and set aside.
Add another tablespoon of olive oil to the pot. Add the zucchini and bell peppers and sauté for 5-7 minutes until tender-crisp. Remove from the pot and set aside with the eggplant.

Cooking the Ratatouille

Add the remaining tablespoon of olive oil to the pot. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped tomatoes (or diced canned tomatoes) and herbes de Provence. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
Return the sautéed eggplant, zucchini, and bell peppers to the pot. Stir gently to combine. Cover and continue to simmer for an additional 30-40 minutes, or until all vegetables are very tender and the sauce has thickened. Stir occasionally to prevent sticking.
Taste and adjust seasoning as needed. If the ratatouille seems too watery, uncover and cook for a few more minutes to reduce the liquid.

Serving

Remove from heat and stir in the fresh chopped basil.
Serve warm or at room temperature, as a side dish or light main course. It pairs wonderfully with crusty bread or grilled meats.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

175.5 kcal

87.8 kcal

1,053 kcal

Protein

3.2 g

1.6 g

19.2 g

Fat

9.8 g

4.9 g

58.8 g

Carbs

18.4 g

9.2 g

110.4 g