Here’s a recipe for **Classic Niçoise Ratatouille**, a traditional Provençal dish from the Nice region in France. This vegetable stew is made with fresh summer produce like tomatoes, eggplants, zucchini, bell peppers, and aromatic herbs. It’s a great side dish or main course, served warm or at room temperature.
### Classic Niçoise Ratatouille Recipe
**Ingredients:**
– 1 large eggplant, cut into 1-inch cubes
– 2 medium zucchinis, sliced into rounds or half-moons
– 1 large yellow onion, thinly sliced
– 2 bell peppers (red and yellow), cut into strips
– 4 cloves garlic, minced
– 4 medium tomatoes, diced
– 1/4 cup olive oil
– 1 tsp dried herbes de Provence (or a mix of thyme, rosemary, and oregano)
– 1/4 cup fresh basil leaves, chopped (plus more for garnish)
– Salt and black pepper to taste
– 1/4 cup fresh parsley, chopped (optional, for garnish)
**Instructions:**
1. **Prepare the vegetables:**
– Start by prepping all the vegetables. Cut the eggplant, zucchini, onion, bell peppers, garlic, and tomatoes as described above.
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