Proven├žal classics: ratatouille
Recipe type: Main
Cuisine: French
Prep time: 
Cook time: 
Total time: 
A true and tried Provencal classic - ratatouille is that perfect summer dish making the most of peak season vegetables.
  • 1 red pepper, seeded and diced
  • 1 pound green and yellow summer squash, diced
  • 1 large onion, diced
  • 5 large cloves of garlic, diced
  • 1 pounds red and yellow tomatoes, diced
  • 1 pound of baby eggplant, roasted and chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon harissa paste
  • 1 bunch of fresh basil, split in half
  • olive oil
  • salt, pepper
  1. Preheat oven to 400F and roast the eggplant whole for about 30 minutes until soft and lightly charred. Wait for it to cool, then chop roughly.
  2. In the meantime, start on the rest of the vegetables. In a heavy bottomed pot, cook onions in olive oil until translucent and fragrant, about 8-10 minutes. Then, add the garlic, harissa, and half of the basil (leave it whole and on the stem, you will take it out when the ratatouille is done). Season with a good pinch of salt. Cook for a few more minutes.
  3. Add the pepper to the onion and garlic mixture and cook for 2-4 minutes. Now, add the squash and stir to combine. Cook for another few minutes as the vegetables begin to soften.
  4. Now, the fun part when it all comes together! Add the tomatoes and cook for about 10 minutes - the ratatouille will now start to look more uniform and more like ratatouille.
  5. Now add the roasted eggplant and the balsamic vinegar and stir to combine. Cook for 10-12 more minutes until all the vegetables are softened (tip: check the peppers,mainly).
  6. Take off of heat, taste for seasoning. Take out the whole basil. Add salt and pepper and a little bit of olive oil, to taste.
  7. Chop the remaining basil leaves and mix them into the prepared ratatouille. Serve warm or cold.
Recipe by Saffron and Honey at