Equipment
Ingredients
Vegetables
- 400 g eggplant, unpeeled, cut into uniform 2cm cubes
- 350 g zucchini, cut into uniform 2cm cubes
- 150 g red bell pepper, stemmed, seeded, cut into 2cm cubes
- 150 g yellow bell pepper, stemmed, seeded, cut into 2cm cubes
- 200 g yellow onion, diced into 1cm pieces
- 15 g garlic, minced
- 500 g roma tomatoes, cored and diced
Aromatics and Seasoning
- 60 ml extra virgin olive oil
- 4 g fresh thyme, leaves stripped from stems
- 10 g fresh basil, torn or lightly chopped just before using
- 10 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Using a chef's knife and cutting board, cut the eggplant, zucchini, and bell peppers into uniform 2cm cubes. Dice the onions and mince the garlic. Keep all vegetables separated.
Heat 20ml of olive oil in a Dutch oven over medium-high heat. Add the cubed eggplant in a single layer and saute until deeply golden brown and tender, about 8 to 10 minutes. Use a slotted spoon to transfer the cooked eggplant to a large bowl.
Add 15ml of olive oil to the empty Dutch oven. Add the zucchini cubes and saute until golden brown, about 6 minutes. Transfer the zucchini to the bowl with the eggplant.
Lower the heat to medium. Add the remaining 25ml of olive oil to the pot, followed by the diced onions and bell peppers. Saute until the onions are translucent and the peppers have softened, about 8 minutes.
Using a wooden spoon, stir the minced garlic into the onion and pepper mixture. Cook until highly fragrant, about 1 minute, then stir in the diced tomatoes and fresh thyme.
Return the reserved eggplant and zucchini to the Dutch oven. Season with kosher salt and black pepper. Stir gently to combine. Bring the liquid to a gentle bubble, then lower the heat to maintain a simmer at 90°C/195°F. Cook uncovered, stirring occasionally, until the vegetables are meltingly tender and the stew has thickened slightly, about 45 minutes.
Remove the pot from the heat. Gently fold in the fresh basil. Taste and adjust the seasoning with additional salt or pepper if necessary. Let the stew rest for 10 minutes before serving.
Chef's Notes
- The traditional Nicoise method requires sauteing each vegetable separately. This ensures every component cooks perfectly according to its distinct water content, resulting in structurally sound vegetables rather than a homogeneous mush.
- If you have extra time, salting the cubed eggplant in a colander for 30 minutes before cooking draws out excess moisture, preventing it from absorbing too much oil during the initial sear.
- Ratatouille is famously better the next day. The overnight rest in the refrigerator allows the herbs and vegetable juices to fully meld, deepening the umami profile of the dish.
- Do not cover the pot during the final simmer. Cooking uncovered allows the excess water from the summer vegetables to evaporate, concentrating the flavors.
Storage
Refrigerator: 5 days — Flavors deepen and improve significantly after a day of resting.
Freezer: 3 months — Vegetables will soften further upon thawing; best repurposed as a sauce base if frozen.
Reheating: Warm gently over medium-low heat on the stovetop, or serve at room temperature.
