Provençal Ratatouille — Classic Mediterranean Recipe

Un cuenco de eatatouilles hecho de verduras finamente picada con tomates, berenjenas y pimientos, adornado con un ramito de hierbas frescas, perfecto para quien busque una auténtica Receta de pisto llena de sabor y tradición.

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Provençal Ratatouille — Classic Mediterranean Recipe

The most fragrant ratatouille from Provence, with the syrup trick that concentrates all the flavors. Colorful, versatile, and ready in under two hours.

Prep Time20

Cook Time1

Draining30

Total Time1 50

Course: Side dishes, Tapas & Appetizers

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Keyword: how to make ratatouille, Provencal ratatouille, Ratatouille recipe

Servings:

Calories: 101kcal

Ingredients

3 tablespoons extra virgin olive oil 45 ml
2 cups onion cut into ⅓-inch dice (0.8 cm) approx. 320 g
4 garlic cloves finely chopped
3 cups eggplant cut into ⅓-inch dice (0.8 cm) approx. 360 g
2 cups zucchini cut into ⅓-inch dice (0.8 cm) approx. 240 g
2 cups red and yellow bell peppers cut into ⅓-inch dice (0.8 cm) approx. 300 g
4 cups tomatoes peeled and seeded, cut into ⅓-inch dice (0.8 cm) approx. 720 g
2 fresh rosemary sprigs
2 fresh thyme sprigs
2 dried bay leaves
½ cup fresh basil leaves roughly chopped approx. 25 g
Salt and pepper to taste

Instructions

Heat the olive oil in a large skillet with a lid over medium heat. Add the onion and sauté until softened, approximately 5-7 minutes.
Add the garlic and eggplant. Cook for 4 minutes, stirring occasionally.
Add the zucchini and bell peppers. Cook for 4 more minutes.
Add the tomatoes, rosemary, thyme, bay leaves, and basil. Season with salt and pepper to taste. Cover and cook over medium-low heat for 40 minutes, until the vegetables are tender and juicy.
Discard the rosemary sprigs and bay leaves.
Transfer the vegetables to a colander and let drain for 30 minutes.
Simmer the drained liquid over very low heat until it reaches a syrup consistency. Stir into the ratatouille just before serving.

Video

Notes

Nutritional values are approximate and were automatically calculated using WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
This recipe is naturally gluten-free.
This recipe is 100% vegan.
Keeps up to 5 days in the refrigerator in an airtight container.
Freezes for up to 3 months.
Tastes even better the next day — make it ahead.
You can tie the rosemary, thyme, and bay leaves into a bouquet garni with kitchen twine and add it to the skillet that way — when the time comes, just pull the string to remove all the herbs at once.
Don't skip the syrup step. That is where all the magic happens.

Nutrition