Provençal Ratatouille with Herbes de Provence

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.