Nice · France
Ratatouille niçoise · rat-ah-TOO-ee
A Provençal vegetable stew that keeps eggplant, zucchini, pepper, and tomato distinct before bringing them together.
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4 steps · 1 hr
Cut the eggplant, zucchini, peppers, and tomatoes into even pieces. Salt the eggplant for 20 minutes, then pat it completely dry.
Sauté the eggplant, zucchini, and peppers separately in olive oil so each vegetable browns instead of steaming. Transfer each batch to a bowl.
Soften onion and garlic, add the tomatoes, and cook until the juices reduce to a loose, jammy sauce.
Fold the browned vegetables into the tomato base and simmer gently until tender but distinct. Finish with basil and a final drizzle of olive oil.
Cook’s tipBrown the vegetables separately before combining them so each keeps its own texture and the finished stew does not become watery.
StorageRefrigerate for up to 4 days. The flavor improves overnight; serve warm or at room temperature.
Cook it one step at a time, with timers.
Start Cook Mode →Nice · market morning
Ratatouille is associated with Provence and Nice, where summer vegetables, olive oil, and herbs form an everyday seasonal vocabulary.
Image source: Wikimedia Commons contributor · license on source page
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