Embark on a culinary journey to the heart of Provence with our Classic Ratatouille recipe. This quintessential French dish is a vibrant mélange of summer vegetables, each element slowly simmered to perfection. A dish that tells a tale of tradition and the bountiful harvest, ratatouille is not only a vegetarian delight but a testament to the simplicity and purity of provincial French cooking. Whether you’re seeking a comforting main or a delightful side, our ratatouille promises to deliver a taste of French countryside right to your table.

Classic Ratatouille recipe


  • 1 medium eggplant, cut into cubes
  • 2 zucchini, sliced into rounds
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large onion, diced
  • 3 cloves of garlic, minced
  • 3 tomatoes, peeled and chopped
  • ¼ cup of olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • Salt and pepper to taste
  • Chopped basil for garnish


  1. Begin by salting the eggplant cubes and setting them aside for 20 minutes to draw out moisture.
  2. In a large pot or dutch oven, heat the olive oil over medium heat. Add onions and garlic, sautéing until translucent.
  3. Rinse the eggplant and pat dry. Add to the pot along with zucchini and peppers, cooking until they start to soften.
  4. Stir in the chopped tomatoes, thyme, bay leaf, and season with salt and pepper. Cover and simmer over low heat for about 30 minutes, stirring occasionally.
  5. Once the vegetables are tender and the flavors melded, remove the bay leaf, adjust the seasoning if necessary, and serve hot, garnished with fresh basil.

Enjoy this hearty and healthy touch of France!

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