Ratatouille – A Sun-Drenched Provencal Classic

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Cuisine: French

Courses: Side Dish

Difficulty: Beginner

Servings: 4

Dietary: Vegetarian

Description

Our recipe focuses on the harmony of textures: the silkiness of slow-cooked eggplant, the gentle crunch of zucchini, the sweetness of bell peppers, and the deep, savory soul of tomatoes reduced with garlic and fresh herbs. Each spoonful is a concentrated burst of Mediterranean flavor—bold, comforting, and remarkably healthy.

Born in the kitchens of 18th-century Nice, ratatouille began as a practical dish for farmers and laborers, a way to use up the bounty of summer produce. Its name, derived from the French verb touiller (“to stir”), hints at its origins as a simple stew.

Whether you serve it as a centerpiece in the elegant, spiraled Confit Byaldi style or as a chunky, rustic stew meant for dipping crusty bread or to eat with rice, it is a dish that proves simple ingredients can create pure magic

Ingredients

250 g zucchini
1 small eggplant
400 g tomatoes
2 small onions
1 piece yellow pepper
1 piece red pepper
2 gloves garlic
2 stems basil
3 stems thyme
3 stems oregano
3 tbsp olive oil
2 tbsp tomato paste
150 ml vegetable broth
1 tbsp balsamic vinegar
1 pinch salt
1 pinch pepper

Instructions

1
Wash, clean and cut zucchini, eggplant and tomatoes. Peel and finely chop the cloves of garlic. Peel the onions and cut them into small cubes. Halve, clean, wash and cut the peppers into pieces.
2
Wash herbs and shake dry. Strip the needles from 1 sprig of rosemary and chop finely. Then pluck the leaves from the stalks of basil, thyme and oregano and roughly chop them apart from a few for garnish.
3
heat oil in a pan. Braise onion and bell pepper cubes for 4–5 minutes. Stir in the garlic, remaining vegetables, tomato paste and chopped herbs and sauté briefly.
4
Gradually pour in vegetable broth, season with salt and pepper. Add the balsamic vinegar. Cook the vegetables on medium heat for about 15 minutes.
5
Arrange ratatouille on plates and garnish with other herbs.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 196.87kcal

% Daily Value *
Total Fat 11.38g18%
Saturated Fat 1.63g9%
Sodium 239.01mg10%
Potassium 945.93mg28%
Total Carbohydrate 23.4g8%
Dietary Fiber 7.54g31%
Sugars 12.9g
Protein 4.3g9%

Vitamin A 2236.56 IU
Vitamin C 126.14 mg
Calcium 65.98 mg
Iron 1.87 mg
Vitamin E 3.43 mg
Vitamin K 28.98 mcg
Thiamin 0.16 mg
Riboflavin 0.18 mg
Niacin 2.52 mg
Vitamin B6 0.5 mg
Folate 86.52 mcg
Pantothenic Acid 0.76 mg
Phosphorus 112.01 mg
Magnesium 56.53 mg
Zinc 0.84 mg
Selenium 1.44 mcg
Copper 0.28 mg
Manganese 0.71 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.