Step by step

Method

5 steps

1. 1

   Heat 1 tablespoon olive oil in a large Dutch oven over medium-high. Brown 1 medium eggplant (1-inch cubes) in batches until lightly golden on a few sides — don't fuss about every face. Transfer to a plate. This first sear keeps the eggplant from turning into mush later.

2. 2

   Add the remaining 2 tablespoons oil, 1 large chopped onion, and 2 chopped bell peppers. Cook about 6 minutes until softened and a little sweet at the edges. Stir in 4 minced garlic cloves and cook 30 seconds until fragrant.

3. 3

   Pour in one 28-oz can crushed tomatoes. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Return the eggplant and add 2 medium zucchini cut into 1-inch pieces.

4. 4

   Cover and simmer gently 35–40 minutes, stirring every 10 minutes or so, until the vegetables are tender and the sauce looks thick and jammy — not watery. Taste and add a pinch more salt if it needs it.

5. 5

   Scatter with 2 tablespoons chopped parsley and serve with crusty bread. You want a thick, spoonable ratatouille with soft vegetables — not a watery tomato soup or a scorched stuck-on mess.