How to Make Ratatouille
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.
Servings 6
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 2 red bell peppers seeded and cut into 1-inch slivers
- 1 medium yellow onion chopped
- 4 garlic cloves minced or pressed
- 1 teaspoon kosher salt divided
- ¼ teaspoon red pepper flakes
- 1 large eggplant cubed, about 4 cups
- 2 medium zucchini cubed, about 4 cups
- 2 cups chopped tomatoes
- 6 sprigs fresh thyme
- ¼ cup fresh basil leaves slivered or torn into small pieces
- 2 tablespoons red wine vinegar
- ½ teaspoon freshly 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.