Provençal Ratatouille — Classic Mediterranean Recipe

The most fragrant ratatouille from Provence, with the syrup trick that concentrates all the flavors. Colorful, versatile, and ready in under two hours.

📝 Ingredients

• 3 tablespoons extra virgin olive oil (45 ml)
• 2 cups onion cut into 1/3-inch dice (0.8 cm) (approx. 320 g)
• 4 garlic cloves finely chopped
• 3 cups eggplant cut into 1/3-inch dice (0.8 cm) (approx. 360 g)
• 2 cups zucchini cut into 1/3-inch dice (0.8 cm) (approx. 240 g)
• 2 cups red and yellow bell peppers cut into 1/3-inch dice (0.8 cm) (approx. 300 g)
• 4 cups tomatoes peeled and seeded, cut into 1/3-inch dice (0.8 cm) (approx. 720 g)
• 2 fresh rosemary sprigs
• 2 fresh thyme sprigs
• 2 dried bay leaves
• 1/2 cup fresh basil leaves roughly chopped (approx. 25 g)
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Heat the olive oil in a large skillet with a lid over medium heat. Add the onion and sauté until softened, approximately 5-7 minutes.
2. 2Add the garlic and eggplant. Cook for 4 minutes, stirring occasionally.
3. 3Add the zucchini and bell peppers. Cook for 4 more minutes.
4. 4Add the tomatoes, rosemary, thyme, bay leaves, and basil. Season with salt and pepper to taste. Cover and cook over medium-low heat for 40 minutes, until the vegetables are tender and juicy.
5. 5Discard the rosemary sprigs and bay leaves.
6. 6Transfer the vegetables to a colander and let drain for 30 minutes.
7. 7Simmer the drained liquid over very low heat until it reaches a syrup consistency. Stir into the ratatouille just before serving.