Ratatouille

A simple, satisfying favorite.

Why You'll Love This Recipe

• Tastes like Provence.
• Naturally vegan and gluten-free.
• Side dish, main with bread/rice, or topping.
• Even better as leftovers.
• Showcases summer veg.

Ingredient Notes

• Real San Marzano tomatoes if you can find.
• Herbes de Provence is the authentic blend.
• Good olive oil — there's a lot of it, makes the dish.

Ingredient Substitutions

• Add a pinch of red pepper flakes for heat.
• Top with poached egg for brunch.
• Serve over pasta, polenta, or rice.

Equipment Needed

• Large Dutch oven
• Sheet pan or skillet

Prep Tips

• Cut vegetables uniformly so they cook evenly.
• Have all veg prepped before starting — cooking moves fast.

Instructions

1. 1

   Gather and prep: 1 medium zucchini, sliced, 1 medium eggplant, diced, 1 medium bell pepper, sliced, 1 medium tomato, diced, 1 medium onion, diced, 3 cloves garlic, minced, 1 tbsp olive oil, 1 herbs. mince the garlic, dice the onion, chop the vegetables into even pieces, and chop the fresh herbs before you start cooking.

2. 2

   Sauté onion, garlic, peppers.

3. 3

   Add eggplant and zucchini.

4. 4

   Add tomato and herbs, simmer 30 min.

Artsi Pro Tips

• Cook each veg SEPARATELY — that's why classic ratatouille has depth instead of mush.
• Salting the eggplant first removes bitterness and excess water.
• Even better the next day.

Common Mistakes

• Cooking all veg together — mushy, watery stew.
• Skipping eggplant salt — bitter and watery.
• Over-stirring — vegetables break down.

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