Jammy Provençal Ratatouille with Basil

Why You’ll Love This Recipe

• Classic Provençal flavors with a modern “jammy” texture—lush, glossy, and spoonable.
• Smart technique: sear vegetables separately to keep their character, then slow-bake for deep sweetness.
• Flexible serving ideas: pile on crusty bread, spoon over polenta, or serve alongside grilled fish or chicken.
• Even better the next day—perfect for make-ahead meals and weekly meal prep.

Grocery List

• Produce: Eggplant, zucchini, yellow onion, red bell pepper, yellow bell pepper, garlic, fresh basil, lemon (optional)
• Dairy: Goat cheese or ricotta salata (optional, for serving)
• Pantry: Extra-virgin olive oil, canned whole peeled tomatoes, tomato paste, herbes de Provence, bay leaf, red pepper flakes, dry white wine (optional), balsamic vinegar, sugar, kosher salt, black pepper

Full Ingredients

Vegetables

• 1 large eggplant (about 1 lb/450 g), cut into 1-inch chunks
• 2 medium zucchini (about 1 lb/450 g), cut into 1/2-inch half-moons
• 1 large yellow onion (10 oz/300 g), diced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 5 garlic cloves, thinly sliced

Tomatoes & Aromatics

• 1 (28 oz/800 g) can whole peeled tomatoes, crushed by hand (with juices)
• 2 tbsp (30 g) tomato paste
• 1 1/2 tsp herbes de Provence
• 1 bay leaf
• 1/4 tsp red pepper flakes

Pantry & Seasoning

• 7 tbsp (105 ml) extra-virgin olive oil, divided, plus more for serving
• 1/4 cup (60 ml) dry white wine (optional)
• 1 tsp balsamic vinegar
• 1/2 tsp sugar
• 1 1/4 tsp kosher salt, plus more to taste
• 3/4 tsp freshly ground black pepper, plus more to taste

To Finish & Serve

• 1 cup loosely packed fresh basil leaves, chiffonade (about 1/2 cup sliced), plus small leaves for garnish
• Finishing olive oil and flaky sea salt
• Lemon zest (optional, 1/2 tsp)
• Crusty bread, soft polenta, or cooked grains (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the produce

Preheat the oven to 350°F (175°C). Cut the eggplant into 1-inch chunks and the zucchini into 1/2-inch half-moons. Dice the onion and peppers, and thinly slice the garlic. Crush the canned tomatoes by hand in a bowl, keeping all juices.

Step 2: Salt and drain the eggplant

Spread the eggplant on a sheet pan and sprinkle with 1/2 tsp kosher salt. Toss and let sit for 20 minutes to draw out excess moisture and tame bitterness. Pat dry thoroughly with paper towels just before searing.

Step 3: Sear the eggplant until deeply golden

In a large oven-safe Dutch oven (or heavy skillet), heat 3 tbsp olive oil over medium-high. Add the eggplant in a single layer (work in batches if needed) and cook until well browned on several sides and tender at the edges, 8–10 minutes. Transfer to a bowl.

Step 4: Sear the zucchini

Add 1 tbsp olive oil to the pot. Add zucchini and cook, undisturbed, until the underside is golden, 2–3 minutes; toss and cook 3 minutes more until spotty brown but still firm in the center. Transfer to the bowl with the eggplant.

Step 5: Build a sweet, savory base

Add 2 tbsp olive oil to the pot. Add onion and peppers with a pinch of salt and cook over medium heat, stirring occasionally, until softened and sweet with light golden edges, 10–12 minutes. Stir in garlic, tomato paste, herbes de Provence, and red pepper flakes; cook 1 minute until fragrant. Deglaze with the white wine (if using) and scrape up browned bits.

Step 6: Add tomatoes and reunite the vegetables

Pour in the crushed tomatoes and any juices. Add the bay leaf, balsamic vinegar, and sugar. Return eggplant and zucchini (and any collected juices) to the pot. Season with 3/4 tsp kosher salt and the black pepper; bring to a gentle simmer for 5 minutes.

Step 7: Bake until jammy

Cover the pot and transfer to the oven. Bake for 30 minutes covered, then uncover and bake 15 minutes more, until the sauce is thick and glossy and the vegetables are meltingly tender but still distinct. If your pot isn’t oven-safe, transfer to a covered baking dish for baking.

Step 8: Finish with basil and balance

Remove from the oven and discard the bay leaf. Stir in the basil chiffonade and the remaining 1 tbsp olive oil. Adjust seasoning with additional salt, pepper, and a touch more balsamic if needed. Rest 10 minutes so flavors mingle. Garnish with small basil leaves, a sprinkle of flaky sea salt, and lemon zest (optional). Serve warm with crusty bread, polenta, or your favorite grain.

Pro Tips

• Salt the eggplant: This quick step concentrates flavor and prevents a watery ratatouille.
• Sear in batches: Crowding the pan steams the vegetables; space equals browning and sweetness.
• Oven finish = jammy: The gentle, enclosed heat transforms the tomatoes into a glossy, thick sauce.
• Season in layers: A pinch of salt at each stage builds depth without over-salting at the end.
• Add basil off heat: Fresh herbs stay vibrant and aromatic when stirred in right before serving.

Variations

• Confit Byaldi Style: Slice eggplant, zucchini, and peppers very thin and shingle over the sauce; bake covered 40 minutes, then uncovered 20 minutes.
• Provençal + Chickpeas: Add 1 can (15 oz/425 g) drained chickpeas with the tomatoes and finish with chopped Niçoise olives.
• Spicy Harissa Twist: Swap red pepper flakes for 1–2 tsp harissa paste and finish with a squeeze of lemon.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 5 days or freeze for up to 2 months. Reheat gently on the stovetop over low heat with a splash of water. Flavor improves overnight, so it’s ideal to make ahead. You can also sear the eggplant and zucchini a day early; store separately and combine when ready to cook.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 220 calories; 14 g fat (2 g saturated); 21 g carbohydrates; 6 g fiber; 12 g sugars; 4 g protein; 510 mg sodium. Nutrition will vary based on brands and salt level.