Ratatouille

A Provençal stew of eggplant, zucchini, peppers, and tomatoes simmered in olive oil with herbs. A gorgeous, vegetable-forward dish that is as healthy as it is beautiful.

Ratatouille

By Chef B. Boukim

Prep: 25 min · Cook: 45 min · Total: 1 hr 10 min · Serves 6

Ingredients

  • 1 large Eggplant, diced
  • 2 Zucchini, sliced
  • 1 Red bell pepper, diced
  • 1 Yellow onion, chopped
  • 4 Garlic cloves, minced
  • 1 (28 oz) can Crushed tomatoes
  • 4 Fresh thyme sprigs
  • 2 tbsp Fresh basil, chopped
  • 1/4 cup Extra virgin olive oil
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper

Instructions

  1. Salt the diced eggplant and let it sit for 20 minutes to draw out bitterness. Pat dry with paper towels.
  2. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant and cook until golden, about 8 minutes. Remove and set aside.
  3. Add 2 more tbsp oil and cook the zucchini and bell pepper until softened, about 6 minutes. Remove and set aside.
  4. Add the remaining oil, onion, and garlic. Cook until soft, about 4 minutes.
  5. Stir in the crushed tomatoes, thyme, salt, and pepper. Simmer for 10 minutes until the sauce thickens slightly.
  6. Return all the vegetables to the pot, stir gently to combine, and simmer covered for 20-25 minutes until everything is tender and the flavors meld.
  7. Stir in the fresh basil, taste, and adjust seasoning. Serve hot, warm, or at room temperature.