This ratatouille recipe is chock-full of fresh, peak-harvest veggies like tomatoes, eggplant, peppers, and squash with fragrant herbs that are cooked down to a hearty, savory stew that makes for the coziest, most satisfying meal.
Course Main Course
Cuisine French
Keyword ratatouille
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6
Ingredients
4tablespoonsextra virgin olive oil , divided
2red bell peppers, seeded and cut into 1-inch slivers
1medium yellow onion, chopped
4garlic cloves, minced or pressed
1teaspoonkosher salt , divided
¼teaspoonred pepper flakes
1large eggplant, cubed, about 4 cups
2medium zucchini, cubed, about 4 cups
2cupschopped tomatoes
6sprigsfresh thyme
¼cupfresh basil leaves, slivered or torn into small pieces
2tablespoonsred wine vinegar
½teaspoonfreshly ground black pepper
Instructions
Seed and slice the bell peppers into long strips. You can cube them, but I like how the longer lengths wrap around the other veggies when cooked. Chop the onion, eggplant, zucchini, and tomato into similar-sized chunks so they cook at the same rate. Mince the garlic.
Drizzle olive oil into a large skillet and bring to medium heat. Add the red bell pepper, onion, and garlic and cook for 5-7 minutes or until the onions soften and start to become translucent, stirring occasionally. Season with ½ teaspoon of the kosher salt and the red pepper flakes.
Add the eggplant and cook for 5-7 minutes or until softened. Add the zucchini and tomatoes and cook for another 5-7 minutes.
Stir in the thyme, half of the basil, and the red wine vinegar. Season with black pepper and the rest of the kosher salt. Cook for 20 more minutes or until the flavors meld and the vegetables become stew-like, stirring occasionally. Taste for seasoning and adjust if needed. Serve with another drizzle of olive oil and more fresh torn basil.