Ratatouille
Eggplant, zucchini, and peppers bring fiber, potassium, and plenty of color to this olive-oil-simmered Provençal staple. I cook the vegetables in stages so each one keeps its shape instead of…
Ingredients
- 1 medium eggplant, cut into 1-inch cubes
- 2 medium zucchini, cut into 1-inch pieces
- 1 large red bell pepper, chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, finely chopped
- 1 (28-ounce) can crushed tomatoes, preferably no-salt-added
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons fresh thyme leaves
- 1/4 cup fresh basil, torn
- as needed to taste kosher salt and black pepper
Instructions
- Spread the eggplant on a plate or baking sheet, sprinkle lightly with salt, and let it sit for 10 minutes. Pat away any moisture; this helps it brown rather than steam.
- Warm 1 tablespoon of the olive oil in a wide Dutch oven or deep skillet over medium-high heat. Add the eggplant and cook for 6 to 8 minutes, turning occasionally, until lightly browned. Transfer it to a bowl.
- Add another tablespoon of oil to the pan, then add the zucchini and bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are just beginning to soften. Move them to the bowl with the eggplant.
- Lower the heat to medium and add the remaining 2 tablespoons of oil. Stir in the onion and cook for 5 minutes until translucent. Add the garlic and thyme and cook for 30 seconds, just until fragrant.
- Pour in the crushed tomatoes and scrape up any browned bits from the bottom of the pan. Simmer uncovered for 8 minutes, stirring once or twice, until the tomato base thickens slightly.
- Return the eggplant, zucchini, and bell pepper to the pan. Season with black pepper and additional salt as needed, cover, and simmer gently for 15 minutes, stirring once halfway through.
- Uncover and simmer for 3 to 5 more minutes if the sauce needs reducing. Fold in the basil, rest for 5 minutes, and serve warm or at room temperature as a vegetable-forward side.
← Back to all recipes · View full recipe
← Back to 5StarCook home