Traditional Ratatouille Nicoise (Provençal)

Ingredients

• 4 tbsp Olive Oil (extra virgin, for sautéing)
• 1 large Yellow Onion (use about 3/4, diced)
• 2 medium Zucchini (sliced into half‑moons)
• 2 medium Yellow Squash (sliced into half‑moons)
• 1 large Eggplant (peeled, seeds removed, diced)
• 1 large Red Bell Pepper (seeded, sliced)
• 4 cloves Garlic (minced)
• 2 tsp Fresh Thyme (leaves stripped)
• 0.25 cup Fresh Basil (chopped, plus extra for garnish)
• 4 large Plum Tomatoes (peeled and diced)
• 1 cup Cherry Tomatoes (halved)
• 2 tsp Herb de Provence (dried blend)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground, to taste)

Instructions

1. Prepare all vegetables

   Dice the onion (use about three‑quarters), peel and dice plum tomatoes, halve cherry tomatoes, slice zucchini, yellow squash, and eggplant (remove seeds), slice bell pepper, mince garlic, strip thyme leaves, and chop basil.

   Time: PT15M

2. Heat oil

   Add olive oil to the large skillet and heat over medium‑high until it just begins to shimmer (about 350°F).

   Time: PT2M

   Temperature: 350°F

3. Caramelize the onion

   Add the diced onion to the hot oil and sauté, stirring occasionally, until deep golden and slightly sweet.

   Time: PT10M

   Temperature: 350°F

4. Sauté zucchini and yellow squash

   Add the sliced zucchini and yellow squash to the skillet, spreading them out so they brown rather than steam. Cook 5 minutes, then stir and cook another 5 minutes until lightly caramelized.

   Time: PT10M

   Temperature: 350°F

5. Sauté bell pepper

   Add the sliced red bell pepper and sauté for about 5 minutes until softened and lightly browned.

   Time: PT5M

   Temperature: 350°F

6. Sauté eggplant

   Add the diced eggplant, stirring constantly, and cook for about 5 minutes until it begins to brown and release some moisture.

   Time: PT5M

   Temperature: 350°F

7. Add garlic and thyme

   Add minced garlic and stripped thyme leaves, stirring for 1 minute until fragrant. Do not let the garlic brown.

   Time: PT1M

   Temperature: 350°F

8. Combine tomatoes

   Stir in the diced plum tomatoes and halved cherry tomatoes, letting them mingle with the sautéed vegetables.

   Time: PT2M

9. Simmer the ratatouille

   Transfer the entire mixture to a large pot or Dutch oven (or keep in the skillet if large enough). Add Herb de Provence, salt, and pepper. Cover and simmer on low heat, stirring occasionally, for 45‑60 minutes until vegetables are tender and flavors meld.

   Time: PT1H

   Temperature: low simmer (around 200°F)

10. Finish with fresh basil

    Just before serving, stir in the chopped fresh basil and adjust seasoning with salt and pepper.

    Time: PT5M

11. Optional fancy plating – thin slices

    Using a mandolin, slice zucchini, yellow squash, and eggplant into thin ribbons (about 1 mm). Lightly salt the ribbons, let sit 5 minutes, then pat dry.

    Time: PT10M

12. Optional bake ribbons

    Arrange the salted ribbons on a baking sheet, drizzle with a little olive oil, and bake at 350°F for 20 minutes until pliable and lightly golden.

    Time: PT20M

    Temperature: 350°F

13. Plate the dish

    Spoon the warm ratatouille onto a large serving plate, top with the baked vegetable ribbons in a decorative pattern, drizzle a final splash of olive oil, and garnish with a rough chiffonade of fresh basil.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

12g

Fat

9g

Fiber

4g