Ingredients
Vegetables
- 1 medium eggplant, cut into 1-inch thick rounds, then quartered
- 1 pound Roma tomatoes (or 2 1/2 cups San Marzano tomatoes)
- 1 yellow onion, cut into 1/2 inch strips
- 2 medium zucchini, cut into 1/2 inch thick half moon pieces
- 2 bell peppers, cut into large 2 inch chunks
- 4-6 garlic cloves
Seasonings & Herbs
- 1/4 teaspoon crushed red pepper flakes (or Aleppo pepper for milder flavor)
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon dried oregano
- 4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup fresh basil leaves
Oils & Other
- 1/4 cup olive oil
- 1 bay leaf
- A splash of white or red wine vinegar
Instructions
- Sweat the Eggplant: Place the eggplant in a colander and sprinkle generously with salt. Let it sit for at least 20 minutes to draw out bitterness and excess moisture while you prepare the other ingredients.
- Prepare the Tomatoes: Grate all but 2 tomatoes to create a crushed tomato sauce. Cut the remaining tomatoes into chunks. Chop or discard the skins from grating. This method produces the best texture and flavor for the sauce and allows it to cook quickly.
- Sauté Onions: In a heavy stock pot or braiser, heat olive oil over medium-high heat and sauté the onion strips for 3-5 minutes until just tender but still al dente. Remove and set aside to add back later.
- Sauté Zucchini and Bell Peppers: Using a little olive oil and a sprinkle of salt, sauté the zucchini and bell peppers over medium-high heat for 1-2 minutes until lightly browned on the edges but still firm. Remove from pan and set aside.
- Cook the Eggplant: Pat dry the salted eggplant and cook it with olive oil in the pan over medium-high heat until lightly browned, about 4-5 minutes. Remove and set aside.
- Sauté Garlic and Red Pepper Flakes: In the remaining olive oil, sauté the garlic cloves and crushed red pepper flakes for 1 minute to release their flavors.
- Add Tomatoes and Herbs: To the garlic mixture, add the grated and chunked tomatoes, salt, dried oregano, fresh thyme sprigs, black pepper, and bay leaf. Simmer for 5 minutes to meld the flavors.
- Simmer Ratatouille Vegetables: Add the sautéed onions, zucchini, bell peppers, and eggplant into the tomato sauce. Simmer for 10-15 minutes, stirring frequently, until the vegetables are tender and flavors are well combined.
- Adjust Flavors and Serve: Taste and adjust seasoning with salt and pepper. Add a drizzle of good quality extra virgin olive oil and a splash of white or red wine vinegar. Scatter torn fresh basil leaves on top. Serve warm or at room temperature, ideally with crusty bread.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture, resulting in a better texture.
- Grating the tomatoes is key to a quick-cooking, flavorful sauce with great texture.
- Cooking vegetables separately helps retain their individual texture and ensures even cooking.
- Ratatouille can be served warm or at room temperature, making it a versatile dish.
- For a gluten-free option, serve without bread or with gluten-free bread on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
