Classic French Ratatouille
Ingredients
- 1 mediumeggplant (about 1 pound)
- 2 mediumzucchini
- 1 mediumyellow squash
- 1 largered bell pepper
- 1 mediumyellow onion
- 4 clovesgarlic
- 4 mediumtomato (or 1 can (28 oz) whole tomatoes)
- 6 tablespoonolive oil
- 3 sprigsfresh thyme
- 6 leavesfresh basil
- 1bay leaf
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ teaspoonsugar
Prep
- 01
Cut 1 medium eggplant into 1-inch cubes, about 6 cups total.
- 02
Cut 2 medium zucchini into 1-inch cubes.
- 03
Cut 1 medium yellow squash into 1-inch cubes.
- 04
Dice 1 large red bell pepper into 1-inch pieces.
- 05
Dice 1 medium yellow onion.
- 06
Mince 4 cloves garlic.
- 07
Chop 4 medium tomatoes into chunks (or open and crush 1 can of whole tomatoes if using canned).
Method
- 01
Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
- 02
Add the minced garlic and cook for 1 minute until fragrant.
- 03
Add the diced bell pepper and cook for 3 minutes, stirring occasionally.
- 04
Add the diced tomato (or crushed canned tomatoes), bay leaf, thyme sprigs, salt, pepper, and sugar. Bring to a gentle simmer and cook for 10 minutes.
- 05
While the sauce simmers, heat the remaining 4 tablespoons olive oil in a large skillet over medium-high heat.
- 06
Working in batches to avoid crowding, add the eggplant cubes and cook for 4-5 minutes per batch, stirring occasionally, until lightly browned. Transfer to a plate.
- 07
Add the zucchini and yellow squash cubes to the skillet and cook for 3-4 minutes, stirring occasionally, until lightly golden. Transfer to the plate with eggplant.
- 08
Add all the cooked vegetables to the tomato sauce. Stir gently to combine, then simmer uncovered over low heat for 20-25 minutes, stirring occasionally, until all vegetables are tender but not mushy.
- 09
Remove from heat. Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper.
- 10
Stir in the fresh basil leaves just before serving. Serve warm, at room temperature, or chilled as desired.
Ratatouille is excellent served warm as a main dish with crusty bread, or chilled as a side or appetizer. It also keeps well in the refrigerator for up to 4 days and actually improves in flavor after a day.