Nice · France
Ratatouille
A Provençal vegetable stew that keeps eggplant, zucchini, pepper, and tomato distinct before bringing them together.
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Method
4 clear steps
- 1
Cut the eggplant, zucchini, peppers, and tomatoes into even pieces. Salt the eggplant for 20 minutes, then pat it completely dry.
- 2
Sauté the eggplant, zucchini, and peppers separately in olive oil so each vegetable browns instead of steaming. Transfer each batch to a bowl.
- 3
Soften onion and garlic, add the tomatoes, and cook until the juices reduce to a loose, jammy sauce.
- 4
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.
