Ratatouille
Provence's sun-soaked vegetable stew. Eggplant, zucchini, and peppers simmered with tomatoes and herbs until everything melts together.
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Ingredients 12 ingredients
- 1 large eggplant, cut into 1-inch cubes
- 2 medium zucchini, cut into half-moons
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/3 cup extra virgin olive oil, plus more for serving
- 1 tsp herbes de Provence
- 1 bay leaf
- Salt and pepper, to taste
- Fresh basil leaves, to serve
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Method
- 1
Toss the eggplant cubes with 1 tablespoon of salt and let sit in a colander for 20 minutes. Rinse and pat dry. This draws out bitterness and keeps it from soaking up oil.
- 2
Heat 2 tablespoons of olive oil in a large heavy pot over medium-high heat. Brown the eggplant in batches until golden, about 5 minutes per batch. Set aside.
- 3
In the same pot, add another tablespoon of oil and cook the onion and peppers until softened, about 6 minutes. Add the garlic and cook 1 minute more.
- 4
Stir in the crushed tomatoes, herbes de Provence, and bay leaf. Return the eggplant to the pot.
- 5
Add the zucchini, season generously with salt and pepper, and bring to a gentle simmer.
- 6
Cover and cook on low for 25 minutes, stirring occasionally, until all the vegetables are completely tender and the flavors have melded.
- 7
Remove the bay leaf. Taste and adjust salt. Serve warm or at room temperature with a drizzle of olive oil and torn basil.
