Print

Fresh Ratatouille Provençal

Fresh Ratatouille Provençal - featured image
Print Recipe

A rustic and easy-to-make Provençal vegetable stew featuring caramelized summer vegetables and fresh herbs, perfect for a light meal or side dish.

Ingredients

Scale
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 2 medium eggplants, sliced into 1/4-inch rounds
  • 3 large ripe tomatoes, peeled and chopped (or canned tomatoes)
  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
  • 1 tbsp fresh rosemary, finely chopped (optional)
  • 1/4 cup fresh flat-leaf parsley, chopped (for garnish)
  • Salt and freshly ground black pepper, to taste
  • 1 tsp sugar
  • 1/4 cup extra virgin olive oil
  • 1 tbsp red wine vinegar or balsamic vinegar (optional)

Instructions

  1. Prepare the vegetables: wash all veggies. Slice zucchini and eggplants into 1/4-inch rounds. Sprinkle eggplants with salt and let sit in a colander for 15 minutes to draw out bitterness, then rinse and pat dry.
  2. Peel and chop tomatoes: score an ‘X’ on tomatoes, blanch in boiling water for 30 seconds, transfer to ice water, peel skins off, then chop roughly. Set aside.
  3. Sauté each vegetable separately: heat 1 tablespoon olive oil in skillet over medium heat. Cook eggplants until golden and tender, about 5-7 minutes; remove and set aside. Repeat with zucchini slices, then onions until translucent and slightly caramelized, about 7 minutes. Lastly, sauté diced peppers and garlic together for 5 minutes.
  4. Combine and simmer: return all sautéed veggies to pan. Add chopped tomatoes, thyme, rosemary, sugar, salt, and pepper. Stir gently and simmer on low heat uncovered for 15 minutes, stirring occasionally until thick and fragrant.
  5. Final touches: stir in red wine vinegar or balsamic vinegar if using. Adjust seasoning to taste. Remove from heat and sprinkle with freshly chopped parsley.

Notes

Cook vegetables separately to develop deep flavor and maintain texture. Salt eggplant to reduce bitterness. Add a splash of water if sauce gets too thick during simmering. Leftovers taste better the next day. Can roast vegetables instead of sautéing for smokier flavor.

Nutrition

Keywords: ratatouille, Provençal, summer vegetables, rustic stew, vegan, gluten-free, easy recipe, healthy, Mediterranean

Find it online: https://evabake.com/fresh-ratatouille-proven-c-al-recipe-easy-homemade-rustic-charm-perfect-for-summer/