Ratatouille
This classic Provençal dish features a wealth of summer vegetables, cooked in olive oil and flavored with basil and tyme.
Ingredients
- 1 pound eggplant sliced crosswise into 1-inch thick rounds
- 4-5 tablespoons extra virgin olive oil
- 1 pound zucchini trimmed, halved lengthwise, and sliced into 1/2-inch thick half-moons
- 1 medium yellow onion thinly sliced
- 1 large red bell pepper cored, seeded and chopped
- 4 large garlic cloves thinly sliced
- 4 Roma (plum) tomatoes seeded and chopped
- 3/4 teaspoon salt
- 3 sprigs fresh thyme
- 1 dried bay leaf
- 1/4 cup fresh basil finely chopped
Instructions
- Position a rack in the middle of the oven, and preheat the oven to 400F.
- Arrange the eggplant slices in a single layer on a rimmed baking sheet (line with foil or parchment paper for easier cleanup).
- Pour 2 tablespoons olive oil in a small bowl, and brush onto the eggplant, then flip the slices and brush the second sides. Each side should have a thin coating of oil.
- Bake for 30 minutes, flipping the slices halfway through. When done, the slices will be soft and lightly browned on each side. Remove from the oven and cool. Cut into rough 1-inch pieces and set aside.
- Warm 2 tablespoons olive oil over medium-high heat in a Dutch oven or a large, deep skillet. Add the zucchini half-moons and sauté, stirring occasionally, until golden and just tender, about 10-12 minutes. Remove the zucchini to a large bowl, taking care to leave any excess oil behind in the pan.
- Reduce the heat to medium and add 1 tablespoon olive oil if there is no oil left in the pan (this sometimes happens). Add the onion and cook, stirring occasionally, until slightly softened, about 4 to 5 minutes.
- Add the bell pepper and garlic and cook, stirring occasionally, until just tender but not browned, about 6 minutes.
- Add the tomatoes, salt, thyme, and bay leaf and stir to combine. Reduce the heat to low, cover, and cook for 5 minutes.
- Add the eggplant and zucchini, stir everything together, and cook for another 15 to 20 minutes. Taste and adjust the salt as necessary. Discard the bay leaf and stir in the basil.
- Serve hot, warm or at room temperature.
Notes
This is a perfect summer dish, not just because it makes the most of high-summer vegetables, but because it’s easy to double and is even better made ahead. The leftovers work beautifully with some grilled salmon or chicken on the side, or perhaps a bean dish. For breakfast (or heck, lunch or dinner), top with a fried or poached egg. To keep with the casual summer theme, please not that you don’t need to be precise with the amounts. When you’re dealing with whole ingredients like eggplants and zucchini, it’s hard to make it come exactly to a pound. The recipe will still be just fine!