Ingredients
Vegetables
- 1 medium-large eggplant (1 pound), cut into ½-inch pieces
- 2 medium zucchini or yellow squash (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
- 1 pound tomatoes on the vine (3 to 5), cut into ½-inch pieces
- 3 garlic cloves, chopped
Seasonings & Herbs
- ½ teaspoon sea salt (for draining eggplant)
- ¼ teaspoon salt (for zucchini)
- ¼ teaspoon salt (for onion and pepper)
- ¼ teaspoon salt (added towards the end)
- Pinch red pepper flakes
- Pinch cane sugar
- 2 teaspoons chopped fresh thyme leaves
- Freshly ground black pepper, to taste
- ¼ cup thinly sliced fresh basil leaves, plus more torn basil for garnish
Oils & Vinegar
- 6 tablespoons extra-virgin olive oil, plus more as needed
- 1 teaspoon red or white vinegar (implied in step 6, assumed standard)
Instructions
- Drain the Eggplant: Place the eggplant pieces in a colander and sprinkle with ½ teaspoon of sea salt. Let it sit over the sink or a large rimmed plate for 20 minutes to drain excess moisture, then blot dry thoroughly with a clean 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. Transfer cooked eggplant to a large bowl and set aside.
- Sauté the Zucchini: Add another tablespoon of olive oil to the skillet. Add the zucchini and cook, stirring occasionally, for 3 to 5 minutes until tender but still firm. Season with ¼ teaspoon salt and transfer to the bowl with eggplant.
- Cook Onion and Pepper: Add 1 more tablespoon of olive oil to the skillet. Add the chopped onion and bell pepper and cook for about 5 minutes, stirring occasionally until they soften. Stir in the chopped garlic and another ¼ teaspoon salt, and continue to cook for an additional 10 minutes until the vegetables are very tender. Add more olive oil if the pan dries out.
- Simmer Tomatoes: Stir in the remaining tablespoon of olive oil, then add the chopped tomatoes, red pepper flakes, and cane sugar. Cook for 8 to 10 minutes until the tomatoes break down and form a saucy consistency.
- Combine and Finish Cooking: Return the eggplant and zucchini to the skillet. Add 1 teaspoon of vinegar, chopped thyme, ¼ teaspoon salt, and freshly ground black pepper. Cook over medium heat, stirring occasionally, for 10 to 15 minutes until the ratatouille is thick and flavors meld. Stir in ¼ cup sliced basil, adjust seasoning to taste, garnish with additional torn basil, and serve warm.
Notes
- Salting and draining the eggplant helps reduce bitterness and excess moisture.
- Be sure not to overcook the zucchini to avoid mushiness.
- If the skillet gets too dry at any point, add more olive oil as needed to prevent sticking.
- Use ripe, fresh tomatoes for the best flavor. If tomatoes are not available, canned whole peeled tomatoes (drained and chopped) may be used.
- This dish can be served hot or at room temperature and pairs well with crusty bread or as a side to roasted meats.
- For a vegan version, this recipe is naturally suitable.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
- Diet: Vegan
