Ingredients
Vegetables
- 1 medium-large eggplant (1 pound, cut into ½-inch pieces)
- 2 medium zucchini (1 pound, cut into ½-inch pieces)
- 1 medium yellow onion (chopped)
- 1 red or yellow bell pepper (stemmed, seeded, and cut into ½-inch pieces)
- 3 garlic cloves (chopped)
- 1 pound tomatoes on the vine (3 to 5, cut into ½-inch pieces)
Seasonings and Oils
- Sea salt (about 1 ½ teaspoons total, divided)
- 6 tablespoons extra-virgin olive oil (plus more as needed)
- Pinch red pepper flakes
- Pinch cane sugar
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped fresh thyme leaves
- Freshly ground black pepper
Herbs
- ¼ cup thinly sliced fresh basil leaves (plus more torn basil for garnish)
Instructions
- Drain the eggplant: Place the eggplant pieces in a colander and sprinkle with ½ teaspoon salt. Set it over the sink or a large rimmed plate for 20 minutes to release excess moisture and bitterness. After draining, blot the eggplant dry with a clean kitchen towel or paper towels.
- Cook the eggplant: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and sauté, stirring occasionally, for 10 to 15 minutes until tender and lightly browned. Transfer the cooked eggplant to a large bowl and set aside.
- Cook the zucchini: Add 1 tablespoon olive oil to the skillet and add the zucchini pieces. Cook, stirring occasionally, for 3 to 5 minutes until they are tender but still firm. Season with ¼ teaspoon salt, then transfer to the bowl with the eggplant.
- Sauté onion and bell pepper: Add another tablespoon of olive oil to the skillet, then add the chopped onion and bell pepper. Cook for about 5 minutes until softened, stirring occasionally. Stir in the chopped garlic and another ¼ teaspoon salt, and cook for an additional 10 minutes until the mixture is very tender. Add extra olive oil if the pan looks dry.
- Add tomatoes and spices: Stir the remaining tablespoon of olive oil into the skillet with the peppers and onions. Add the chopped tomatoes, red pepper flakes, and a pinch of cane sugar. Cook for 8 to 10 minutes until the tomatoes break down and meld with the vegetables.
- Combine and simmer: Return the cooked eggplant and zucchini to the skillet. Add the white wine vinegar, chopped thyme, ¼ teaspoon salt, and freshly ground black pepper. Continue cooking, stirring occasionally, for 10 to 15 minutes until the ratatouille thickens and the flavors blend.
- Finish with basil: Stir in the thinly sliced basil leaves and adjust seasoning to taste with salt and pepper. Garnish with additional torn basil before serving.
Notes
- Salt the eggplant to remove bitterness and excess moisture for better texture.
- Use ripe tomatoes on the vine for the best flavor and texture.
- Adjust the amount of olive oil based on preference or dietary needs.
- Ratatouille is delicious served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 4 days and taste even better as the flavors meld.
- To make this dish vegan and vegetarian, simply follow the recipe as it contains no animal products.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
