About this recipe

A beloved Provençal vegetable stew from the south of France, slow-simmered until the vegetables melt into a rich, fragrant, herb-scented dish. This classic version layers eggplant, zucchini, bell peppers, and tomatoes in olive oil with garlic and fresh herbs — deeply satisfying, endlessly versatile, and even better the next day. Serve it as a side, spoon it over pasta or crusty bread, or enjoy it on its own.

Instructions

1. 1

   Salt the eggplant: Place the cubed eggplant in a colander, sprinkle generously with kosher salt, toss to coat, and let sit for 15 minutes. This draws out excess moisture and bitterness. Pat dry thoroughly with paper towels before cooking.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over ^[medium-high heat]. Add the eggplant in a single layer (work in batches if needed) and cook, stirring occasionally, until golden and slightly softened, about 6–7 minutes. Transfer to a plate and set aside.

3. 3

   Reduce the heat to ^[medium]. Add the remaining 2 tablespoons of olive oil to the same pot. Add the diced yellow onion and cook, stirring frequently, until softened and translucent, about 5 minutes.

4. 4

   Add the red bell pepper and yellow bell pepper to the pot. Cook, stirring occasionally, until they begin to soften, about 4 minutes.

5. 5

   Push the vegetables to the side and add the minced garlic to the center of the pot. Cook, stirring constantly, for 1 minute until fragrant. Then stir everything together.

6. 6

   Add the zucchini to the pot and stir to combine with the other vegetables. Cook for 3 minutes, just until the zucchini begins to soften slightly.

7. 7

   Return the sautéed eggplant to the pot. Pour in the tomatoes and add the fresh diced tomatoes. Stir in the oregano, herbes de provence (if using), bay leaf, kosher salt, black pepper, and sugar (if using). Stir everything together well.

8. 8

   Bring the mixture to a gentle boil, then reduce the heat to ^[low]. Cover the pot with the lid slightly ajar and simmer for 30 minutes, stirring every 10 minutes, until all the vegetables are very tender and the flavors have melded together. The stew should be thick and fragrant.

9. 9

   Remove and discard the bay leaf. Taste and adjust seasoning with kosher salt and black pepper as needed. If the tomatoes are very acidic, add a small pinch of sugar to balance.

10. 10

    Serve warm, at room temperature, or even chilled. Ladle into bowls or onto plates and finish generously with torn fresh basil leaves and chopped flat-leaf parsley. A drizzle of good olive oil over the top is highly recommended.