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Classic Ratatouille
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Ingredients
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Method
4 steps
- 1
Heat 3 tablespoons olive oil in a Dutch oven or large saucepan over medium heat. Cook 2 minced garlic cloves and 1 large chopped onion about 5 minutes until tender and fragrant — the onion should look translucent, not browned hard.
- 2
Add 1 medium eggplant cut into 1-inch pieces, 3 medium zucchini in 1-inch pieces, 2 green bell peppers in 1-inch pieces, 1 teaspoon dried oregano, 1 teaspoon dried basil (or 2 tablespoons chopped fresh), and 2 tablespoons chopped parsley. Stir and sauté about 5 minutes so the vegetables start to soften at the edges.
- 3
Stir in one 28-oz can whole or diced tomatoes with their juices and 1–2 tablespoons tomato paste if you want a mellower, thicker sauce. Season with kosher salt and black pepper. Cover and cook over low heat about 45 minutes, stirring now and then, until the vegetables are soft and the juices thicken into a stew.
- 4
Taste and adjust salt. Serve hot with crusty bread, or cool, cover, and chill for tomorrow — it's even better cold. You want soft stew-y ratatouille with sweet tomato juices — not crunchy undercooked eggplant or a watery vegetable soup.