Ratatouille

This Provençal vegetable stew layers eggplant, zucchini, bell pepper, and tomato, each cooked separately to develop flavor before simmering together with garlic, thyme, and olive oil. The result is a rustic, deeply savory dish that's just as good the next day.

By YumYum Editorial · Mediterranean

Prep: 25 min · Cook: 45 min · Total: 70 min · Serves 6

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 2 zucchini, cut into 1-inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 2 bell peppers (red and yellow), diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1/4 cup olive oil, divided
• 2 tsp herbes de Provence
• 4 sprigs fresh thyme
• 2 tbsp fresh basil, chopped
• to taste Salt and black pepper, to taste

Instructions

1. Salt the eggplant cubes and let them sit in a colander for 20 minutes to draw out excess moisture, then pat dry.
2. Heat 2 tbsp olive oil in a large Dutch oven and sauté the onion until translucent, about 5 minutes.
3. Add garlic and cook 1 minute until fragrant.
4. Add the eggplant and remaining olive oil, cooking until it begins to soften and brown, about 8 minutes.
5. Stir in zucchini, yellow squash, and bell peppers, cooking another 8-10 minutes until vegetables start to soften.
6. Add crushed tomatoes, herbes de Provence, and thyme sprigs, and bring to a simmer.
7. Cover and cook 20-25 minutes, stirring occasionally, until all vegetables are tender but still hold their shape.
8. Remove thyme sprigs, season with salt and pepper, and stir in fresh basil before serving.