Ratatouille is a rustic vegetable stew from Nice in Provence, France, dating back to the 18th century. Originally a peasant dish made by farmers with summer harvests, its name comes from “touiller” (to stir). It’s versatile—served hot, cold, as a side, or main—and celebrates Mediterranean flavors through slow cooking.

The confit byaldi version popularized by the Pixar film is a beautiful layered presentation, but traditional ratatouille is a one-pot simmer.

Ingredients (serves 4-6):

• 2 medium eggplants, diced
• 4 zucchini, diced
• 4-5 ripe tomatoes, chopped
• 2 bell peppers (red/yellow), sliced
• 1 large onion, finely chopped
• 4-5 garlic cloves, minced
• Fresh herbs: thyme, bay leaves, basil
• Extra-virgin olive oil
• Salt and freshly ground pepper

Step-by-Step Instructions:

1. Salt the eggplant and zucchini cubes and let them drain for 30 minutes to remove bitterness (optional but traditional).
2. In a heavy pot, heat olive oil and sauté onion and garlic until soft.
3. Add bell peppers and cook for 5 minutes.
4. Incorporate eggplant and zucchini; cook until they begin to soften.
5. Add tomatoes, herbs, salt, and pepper. Cover and simmer on low for 45-60 minutes, stirring occasionally.
6. Uncover and cook longer to reduce liquid if desired. Adjust seasoning and finish with fresh basil.

Tips: Cook low and slow for deep flavors; it tastes even better the next day.