Ingredients
For The Stew:
- 1 pound eggplant, peeled (or striped) and cut into 1-inch pieces
- Kosher salt
- Extra virgin olive oil
- 1 yellow onion, finely chopped
- 2 bell peppers (mix of red, green, or yellow), sliced into 1-inch pieces
- 6 garlic cloves, minced
- 2 pounds tomatoes, chopped
- 2 zucchini, sliced into 1/2-inch half moons
- 1/2 cup red wine
- 2 sprigs fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon dried rosemary
- 1 tablespoon sherry vinegar
- 3 tablespoons chopped fresh basil
Instructions
- Salt the eggplant: Place the eggplant in a large colander in your sink. Sprinkle with kosher salt and let it sit for 20 minutes to draw out any bitterness. Afterward, pat the eggplant dry with paper towels to remove excess moisture and salt.
- Cook the onion and peppers: Heat 2 tablespoons of extra virgin olive oil in a large heavy pot or Dutch oven over medium heat. Once the oil shimmers but isn’t smoking, add the chopped onions and cook, stirring frequently, until translucent, about 5 minutes. Add the sliced bell peppers and continue cooking for another 4 minutes, stirring as they soften.
- Add the remaining veggies: Stir in the minced garlic, chopped tomatoes along with their juices, zucchini slices, salted eggplant pieces, red wine, and fresh thyme sprigs. Season with black pepper, sweet paprika, dried rosemary, and kosher salt to taste. Mix everything well.
- Boil then simmer: Increase heat to medium-high and bring the mixture to a boil, stirring occasionally, for about 5 minutes. Reduce heat to low, cover the pot, and let everything simmer gently for approximately 20 minutes until vegetables are tender and flavors meld.
- Season: Remove the pot from heat. Taste and adjust seasoning by adding more salt if needed. Stir in the sherry vinegar and drizzle generously with extra virgin olive oil. Finish by folding in the chopped fresh basil for a burst of herbal freshness.
- Serve: If time allows, cover the pot and let ratatouille rest in the warm pot for up to 1 hour to deepen flavors. Serve by ladling into bowls, optionally topping with a sunny side up egg and accompanying with crusty bread for dipping. Enjoy warm, at room temperature, or chilled according to your preference.
Notes
- Salting the eggplant helps remove bitterness and excess moisture for a better texture.
- Allowing the ratatouille to rest before serving allows flavors to meld and develop further.
- This dish is highly versatile and can be enjoyed hot or cold, with or without an egg topping.
- Crusty bread is an excellent accompaniment, perfect for soaking up the flavorful juices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
