Provençal Ratatouille with Herbes de Provence
Eggplant, zucchini, and peppers slow-stewed with tomato and herbes de Provence, a rustic Southern French vegetable dish.
Ratatouille is Provence's way of using up a summer's worth of vegetables in one pot, and the version we make here sticks close to the rustic original rather than the fussier layered versions you sometimes see — everything simmers together until the vegetables soften into a thick, fragrant stew, held together by good olive oil and a proper dose of herbes de Provence.
Give it time on low heat rather than rushing it; the flavors deepen considerably in the last 15 minutes as the vegetables break down slightly and the tomato reduces.
This is a fully plant-based dish that leans on vegetables and olive oil rather than any added fat from butter or meat, which keeps it naturally low in saturated fat and a good source of fiber from the eggplant, zucchini, and peppers. It works just as well spooned over grains as it does on its own with crusty bread.
Ingredients
- 3 tbsp olive oil
- 1 eggplant — diced
- 2 zucchini — diced
- 1 red bell pepper — diced
- 1 yellow bell pepper — diced
- 1 yellow onion — diced
- 3 cloves garlic — minced
- 28 oz crushed tomatoes — 1 can
- 2 tsp herbes de Provence
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp fresh basil — torn
These ingredients are standard at most major European supermarkets.
Instructions
- 1Heat olive oil in a large, heavy pot over medium heat. Add onion and cook 5 minutes until softened.
- 2Add eggplant and cook 8 minutes, stirring occasionally, until starting to soften.
- 3Stir in garlic, then add zucchini and both bell peppers. Cook 5 minutes more.
- 4Add crushed tomatoes and herbes de Provence. Season with salt and pepper.
- 5Bring to a simmer, then reduce heat to low, cover partially, and cook 35-40 minutes, stirring occasionally, until vegetables are very tender.
- 6Taste and adjust seasoning, then finish with torn basil before serving.