Ratatouille
A rustic Provençal vegetable stew where eggplant, zucchini, and tomatoes cook down into a silky, aromatic base. Served warm or at room temperature, it's naturally vegetarian and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
- 1 medium (about 12 oz) eggplant
- 2 medium (about 10 oz) zucchini
- 1 large red bell pepper
- 1 medium yellow onion
- 4 cloves garlic cloves
- 1 can (28 oz) canned crushed tomatoes
- 5 tablespoons olive oil
- 10 leaves fresh basil leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Cut the eggplant lengthwise (from top to bottom) into quarters, then slice each quarter crosswise into 3/4-inch chunks about the size of a marble.
- 2
Place each zucchini on the cutting board and slice crosswise (cutting round slices) into 3/4-inch-thick half-moons; discard the very ends.
- 3
Cut the bell pepper lengthwise from top to bottom into quarters; cut out the white seed core and discard; slice each quarter crosswise into 3/4-inch chunks.
- 4
Slice the onion in half from root to tip, place flat-side down, and slice crosswise (perpendicular to the root) into 1/4-inch-thick strips.
- 5
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 6
Pour 2 tablespoons of olive oil into a large, heavy-bottomed pot and heat over medium-high until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 7
Add the eggplant chunks and cook, stirring once every 45 seconds, until they turn light golden brown on multiple sides, about 5 minutes; slide them onto a clean plate.
- 8
Pour 2 tablespoons of olive oil into the now-empty pot over medium-high heat; when the oil shimmers, add the zucchini and cook, stirring every 45 seconds, until light golden, about 4 minutes; transfer to the plate with the eggplant.
- 9
Pour the remaining 1 tablespoon of olive oil into the pot; add the onion and bell pepper pieces and cook, stirring once every 30 seconds, until they soften and the onion becomes translucent, about 5 minutes.
- 10
Add the minced garlic to the pot and stir constantly for 30 seconds until the kitchen smells strongly fragrant.
- 11
Pour the entire can of crushed tomatoes (with juice) into the pot and stir to combine; scrape any stuck-on brown bits from the bottom with a wooden spoon.
- 12
Return the eggplant and zucchini to the pot and stir gently until all pieces are coated with the tomato mixture.
- 13
Reduce the heat to medium-low, cover the pot with the lid slightly ajar, and simmer gently, stirring once every 3 minutes, until the vegetables are very tender and the sauce has darkened to deep red-brown, about 20 minutes.
- 14
Remove the pot from the heat and stir in 1 teaspoon of salt and 0.5 teaspoon of black pepper; taste a spoonful and add more salt or pepper if needed.
- 15
Tear the fresh basil leaves by hand into small pieces and scatter them over the surface of the ratatouille; do not stir them in.
- 16
Ladle the ratatouille into shallow bowls or plates, allowing the basil to rest on top, and serve warm or at room temperature.
Tools you’ll need
- cutting board
- chef's knife
- large heavy-bottomed pot (at least 5-quart capacity)
- wooden spoon
- pot lid
- ladle
- shallow bowls or dinner plates
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