Slow-Simmered Ratatouille with Herbes de Provence

Why You’ll Love This Recipe

• Classic Provençal flavor: silky eggplant, sweet peppers, juicy tomatoes, and fragrant herbes de Provence.
• Slow-simmered for depth, yet easy enough for a weeknight with make-ahead flexibility.
• Versatile serving: luxurious over creamy polenta or simply with warm crusty bread.
• Better the next day, making it perfect for meal prep and casual entertaining.

Grocery List

• Produce: Eggplant, zucchini, red and/or yellow bell peppers, yellow onion, garlic, fresh basil
• Dairy: Milk, butter, Parmesan (for polenta; optional)
• Pantry: Olive oil, canned whole peeled tomatoes, tomato paste, herbes de Provence, bay leaf, red pepper flakes, kosher salt, black pepper, red wine vinegar, coarse cornmeal (polenta), crusty bread (optional)

Full Ingredients

For the Ratatouille

• 1 medium eggplant (about 1 lb/450 g), cut into 1-inch cubes
• 2 medium zucchini (about 1 lb/450 g), cut into 1/2-inch half-moons
• 2 bell peppers (red and/or yellow), seeded and cut into 1-inch pieces
• 1 large yellow onion, diced (about 2 cups)
• 6 garlic cloves, thinly sliced
• 1 can (28 oz/800 g) whole peeled tomatoes, crushed by hand (reserve juices)
• 2 tbsp tomato paste
• 2 tsp herbes de Provence
• 1 bay leaf
• 1/2 tsp red pepper flakes (optional)
• 6 tbsp extra-virgin olive oil, divided
• 1 to 1 1/2 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp red wine vinegar
• 1/2 cup loosely packed fresh basil leaves, torn

Optional Creamy Polenta

• 1 cup (170 g) coarse cornmeal/polenta
• 3 cups (720 ml) water
• 1 cup (240 ml) whole milk (or additional water for dairy-free)
• 1 tsp kosher salt
• 2 tbsp unsalted butter (or 2 tbsp olive oil for dairy-free)
• 1/2 cup (45 g) finely grated Parmesan (optional)

To Serve

• Extra basil and a final drizzle of great olive oil
• Crusty bread, warmed (optional)

Step-by-Step Instructions

Step 1: Salt and prep the eggplant

Place the eggplant in a colander and toss with 1 tsp kosher salt. Let sit 20 minutes to draw out moisture and prevent bitterness. Rinse quickly under cool water and pat very dry with clean towels. Meanwhile, prep the remaining vegetables and crush the canned tomatoes by hand in a bowl.

Step 2: Brown the eggplant for deep flavor

Heat 3 tbsp olive oil in a wide, heavy pot or Dutch oven over medium-high heat. Add the eggplant and cook, stirring every minute or so, until well browned on several sides and beginning to soften, 8–10 minutes. Transfer to a bowl; keep the pot on the stove.

Step 3: Build the vegetable base

Add 1 tbsp olive oil to the pot. Add the onion and a pinch of salt; cook over medium heat until translucent and lightly golden, 5–6 minutes. Stir in the garlic and cook 1 minute until fragrant. Add bell peppers and cook 5 minutes until slightly softened. Add zucchini and cook 3–4 minutes; they should brighten in color with light browning but remain firm.

Step 4: Toast the tomato paste and add tomatoes and herbs

Push the vegetables to the sides, leaving a clear spot in the center. Add the tomato paste and cook, stirring, 60 seconds to caramelize. Stir everything together, then add crushed tomatoes with their juices, herbes de Provence, bay leaf, red pepper flakes (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer.

Step 5: Slow-simmer until silky

Return the browned eggplant to the pot. Reduce heat to low and maintain a bare simmer (small, lazy bubbles). Partially cover and cook 35–45 minutes, stirring every 8–10 minutes, until the vegetables are tender and the sauce is glossy and slightly thickened. If the pot looks dry, add 2–3 tbsp water at a time.

Step 6: Finish with olive oil, vinegar, and basil

Remove the bay leaf. Off the heat, stir in 2 tbsp excellent olive oil, 1 tsp red wine vinegar, and the torn basil. Taste and adjust: add up to 1/2 tsp more salt if needed and a twist of pepper. Let the ratatouille rest 5–10 minutes to meld.

Step 7: Make creamy polenta (optional)

While the ratatouille simmers, bring 3 cups water and 1 cup milk to a simmer in a medium saucepan over medium heat. Whisk in 1 tsp salt, then slowly rain in 1 cup coarse cornmeal, whisking constantly to prevent lumps. Reduce heat to low and cook, stirring often with a wooden spoon, 25–30 minutes until thick, creamy, and the grains are tender. Stir in butter and Parmesan until smooth. Keep warm over very low heat; thin with a splash of hot water or milk if it tightens.

Step 8: Serve

Spoon a bed of polenta into warm shallow bowls and ladle the ratatouille over the top. Drizzle with a little more olive oil and scatter extra basil. Alternatively, serve the ratatouille family-style with warm crusty bread to scoop up the sauce.

Pro Tips

• Use a wide pot so moisture evaporates steadily and the vegetables stew without turning watery.
• Brown the eggplant first; this locks in texture and adds deep, roasty flavor to the finished dish.
• Keep zucchini pieces slightly larger so they hold shape after simmering.
• Finish with good olive oil off the heat for a fresh, fruity aroma you will taste.
• Ratatouille is even better the next day; make ahead and reheat gently for peak flavor.

Variations

• Olive and caper twist: Stir in 1/3 cup pitted Niçoise olives and 1 tbsp capers during the last 5 minutes for a briny kick.
• Oven-roasted style: Roast eggplant, zucchini, and peppers on sheet pans at 425°F/220°C until caramelized, then combine with the tomato base to simmer 15 minutes.
• Protein boost: Add 1 can (15 oz) chickpeas, drained, for a heartier, plant-forward meal.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers up to 4 days or freeze up to 3 months. Reheat gently over low heat with a splash of water. Polenta thickens as it sits; rewarm with additional water or milk, whisking until creamy again. Leftovers make excellent toppings for toast, baked potatoes, or pasta.

Nutrition (per serving)

Approximate for ratatouille only (1/6 of recipe): 190 calories; 12 g fat (2 g saturated); 20 g carbohydrates; 6 g fiber; 12 g sugars; 4 g protein; 520 mg sodium. Served with 3/4 cup creamy polenta, add approximately 230 calories, 7 g fat, 33 g carbohydrates, and 8 g protein.