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Provençal Ratatouille with Herbes de Provence

Eggplant, zucchini, and peppers slow-stewed with tomato and herbes de Provence, a rustic Southern French vegetable dish.

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

Instructions

  1. Heat olive oil in a large, heavy pot over medium heat. Add onion and cook 5 minutes until softened.
  2. Add eggplant and cook 8 minutes, stirring occasionally, until starting to soften.
  3. Stir in garlic, then add zucchini and both bell peppers. Cook 5 minutes more.
  4. Add crushed tomatoes and herbes de Provence. Season with salt and pepper.
  5. Bring to a simmer, then reduce heat to low, cover partially, and cook 35-40 minutes, stirring occasionally, until vegetables are very tender.
  6. Taste and adjust seasoning, then finish with torn basil before serving.