How To Prepare Ratatouille

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Imagine sitting in a sun-dappled courtyard in Provence, savoring each spoonful of this colorful and aromatic dish. Ratatouille is a celebration of fresh vegetables, olive oil, and fragrant herbs—a true taste of the French countryside.

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Ingredients:

1 large eggplant (about 1 1/4 lbs), cut into 1/3-inch cubes
Salt
6 tablespoons extra virgin olive oil (plus more for serving)
2 medium zucchinis (about 1 lb), cut into 1/3-inch cubes
1 medium yellow onion, finely chopped
1 yellow bell pepper (or red or orange), cut into 1/4-inch dice
5 large cloves of garlic, chopped
5 large vine-ripened tomatoes (about 1 3/4 lbs), cut into 1/3-inch cubes (with their juices)
1 tablespoon tomato paste
2 teaspoons fresh thyme, chopped (plus more for serving)
3/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (optional)
3 tablespoons fresh basil, chopped

Directions:

Prep the Veggies:
- Sprinkle salt over the eggplant cubes and let them sit for about 15 minutes. Rinse and pat dry.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Sauté the eggplant until lightly browned. Remove and set aside.
- In the same skillet, add another 3 tablespoons of olive oil. Sauté the zucchini until golden. Remove and set aside.
Sauté the Aromatics:
- In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté until softened.
Build the Stew:
- Add the cubed tomatoes (with their juices) and tomato paste to the skillet. Mix well.
- Season with thyme, sugar, salt, and pepper. Add the crushed red pepper flakes if you like a hint of heat.
- Gently fold in the sautéed eggplant and zucchini.
Simmer and Infuse:
- Cover the skillet and let everything simmer on low heat for 20-25 minutes, allowing the flavors to meld.
Serve and Garnish:
- Drizzle with extra olive oil and sprinkle fresh basil and thyme over the stew.
- Serve warm as a main dish or alongside crusty bread, rice, or couscous.