Simple Recipes for Every Day
Ratatouille
- Serves: 6
- Prep Time: 15 min
- Cook Time: 1 hr 15 min
Ingredients
- 1 pound eggplant, large diced
- 1 pound zucchini, large diced
- 1 pound yellow summer squash, large diced
- 2 teaspoons kosher salt, plus more for serving
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 6 tablespoons extra-virgin olive oil, plus more for serving
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 sprigs fresh thyme
- 6 roma tomatoes, diced
- 2 large bell peppers, diced
- ¼ cup thinly sliced fresh basil, plus more for serving
- Crusty bread, for serving (optional)
Method
Place the eggplant, zucchini, and yellow squash in a large bowl. Add one teaspoon of the salt, pepper, garlic powder, and 2 tablespoons of the olive oil, and toss until coated.
Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is glistening, working in batches, add the eggplant, zucchini, and squash in a single layer and cook, stirring occasionally, until lightly browned, about 12 minutes total. Add up to 2 more tablespoons of olive oil as needed. Transfer the vegetables to a large bowl.
Reduce the heat to medium and add the remaining 1 tablespoon oil. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and thyme, and cook until fragrant, about 1 minute. Add the tomatoes and bell peppers and season with the remaining 1 teaspoon salt. Stir in the eggplant and zucchini.
Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the vegetables are tender 45-60 minutes.
Remove the thyme stems and stir in the basil. Serve warm with a drizzle of olive oil, additional basil, and salt and pepper to taste.