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See also: Article on Provence
Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.



    • 1 red and 1 green bell pepper, roasted, skins and seeds removed.
    • 4 tomatoes, blanched, skins and seeds removed.
    • 1 medium eggplant, cut into large dice
    • 3 small zucchini, cut into half inch slices
    • 1 large onion, roughly chopped
    • 5 cloves garlic, chopped
    • Salt and pepper to taste
    • Olive oil as needed
    • Assorted herbs, chopped, to taste


Slice the peppers into half-inch strips and roughly chop the tomatoes.

In a large Dutch oven sauté the onions, peppers, zucchini, and eggplant separately, in olive oil until each vegetable browns.

If you do them all at once the pan will be overcrowded and they will not sauté, they will steam and not brown

After all the vegetables are browed, combine them in the Dutch oven, add the tomatoes and garlic, a squirt or two of olive oil, salt and pepper.

Cover and cook over low to medium heat for 30 minutes or until very tender.

Add the herbs at the end and check for additional salt and pepper. 

You can use any combination of herbes de Provence but basil, thyme, oregano, and marjoram are common selections.

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