Authentic Provençal Ratatouille

• •1 lb eggplant, cut into 1-inch cubes
• •1 lb zucchini, sliced into 1-inch half-moons
• •1 large red bell pepper, seeded and cut into 1-inch chunks
• •1 large yellow bell pepper, seeded and cut into 1-inch chunks
• •1 large yellow onion, thinly sliced
• •4 garlic cloves, finely minced
• •1.5 lb ripe plum tomatoes, peeled, seeded, and diced
• •0.3 cup extra virgin olive oil, divided
• •4 fresh thyme sprigs
• •1 bay leaf
• •0.3 cup fresh basil leaves, torn
• •1.5 teaspoon fine sea salt
• •0.5 teaspoon freshly ground black pepper

Instructions

1. 1

   Place the cubed eggplant in a colander, toss with 0.5 teaspoon of fine sea salt, and let drain for 20 minutes to draw out excess moisture. Pat thoroughly dry with paper towels.

2. 2

   Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the eggplant in a single layer and sauté for 6 to 8 minutes until golden brown and tender. Transfer the eggplant to a plate and set aside.

3. 3

   Add 1 tablespoon of olive oil to the same pot. Add the zucchini and sauté for 5 minutes until lightly browned on the edges but still firm. Transfer to the plate with the eggplant.

4. 4

   Add another tablespoon of olive oil to the pot. Add the red and yellow bell peppers and cook for 5 to 6 minutes until softened and slightly blistered. Transfer to the plate with the other cooked vegetables.

5. 5

   Reduce the heat to medium and add the remaining olive oil. Add the sliced onion with a pinch of salt and cook slowly for 8 to 10 minutes until soft and golden. Stir in the minced garlic and cook for 1 minute until fragrant.

6. 6

   Add the diced tomatoes, fresh thyme sprigs, bay leaf, remaining salt, and black pepper to the pot. Simmer gently over medium-low heat for 10 minutes until the tomatoes break down into a thick, aromatic sauce.

7. 7

   Return the cooked eggplant, zucchini, and peppers to the pot, gently folding them into the tomato mixture. Reduce the heat to low, cover the pot loosely with a lid, and simmer for 20 to 25 minutes, stirring occasionally, until all the vegetables are tender and the flavors have melded together.

8. 8

   Remove from heat, discard the thyme stems and bay leaf, and gently fold in the torn fresh basil leaves. Taste and adjust seasoning with additional sea salt or black pepper if desired. Serve warm or at room temperature with a drizzle of fresh olive oil.

Chef's Tips

• 💡The secret to authentic ratatouille is cooking the vegetables separately first so each retains its distinct texture and sweet caramelized flavor without turning into mush.
• 💡Ratatouille tastes even better the next day after the flavors have had time to deepen in the refrigerator.
• 💡For an authentic Provençal meal, serve warm alongside crusty French baguette, over creamy polenta, or chilled on toasted sourdough as a tartine.