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Homemade Ratatouille

homemade ratatouille in a pot with a spoon made with diced vegetables, spices, olive oil and fresh basil
  • 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 squash, large diced
  • 2 teaspoons kosher salt, plus more for serving
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 1 teaspoon granulated garlic
  • 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

  1. Place the eggplant, zucchini, and squash in a large bowl. Add one teaspoon of the salt, the pepper, garlic powder, and 2 tablespoons of the olive oil, and toss until coated.
  2. 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.
  3. 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.
  4. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the vegetables are tender 45-60 minutes.
  5. Remove the thyme stems and stir in the basil. Serve warm with a drizzle of olive oil, additional basil, salt and pepper to taste.