~71 cal · 3g protein · 14g carbs · 1g fat (estimated, per serving)
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Rustic ratatouille of eggplant, zucchini, peppers, and tomato
🇫🇷 Provence
Ratatouille began as a rough peasant stew in Nice — the name comes from touiller, "to stir." The old guard insists each vegetable be cooked alone so it keeps its character before the final marriage in tomato and herbs. Patience is the only exotic ingredient.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1 large eggplant, diced
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2 zucchini, diced
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2 red and yellow bell peppers, diced
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1 yellow onion, sliced
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4 (or 14 oz) ripe tomatoes, chopped (or canned)
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4 cloves garlic, sliced
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6 tbsp, divided olive oil
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4 sprigs fresh thyme
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1 bay leaf
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1 handful fresh basil
Instructions
1
Sauté the eggplant in 2 tbsp oil until golden and tender; set aside. Repeat with zucchini, then peppers, salting each batch lightly.
2
In the same pot, cook the onion slowly until sweet, add garlic for 1 minute, then tomatoes, thyme, and bay.
3
Simmer the tomato base for 10 minutes until saucy.
4
Return all the vegetables to the pot. Simmer together, uncovered and gently, for 20–30 minutes.
5
Rest off the heat at least 15 minutes — ratatouille is famously better warm than hot, and better still tomorrow. Finish with torn basil and good oil.
Niçoise tradition, cooked-separately method.
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🌏 While it simmers — know your destination
📍
Provence. Lavender, olive oil, and vegetables warmed by the Mediterranean sun.
🗺️
France. The country that turned cooking into a discipline.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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