Mondat to Friday: 9:00am - 22:00pm
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No matter your thoughts on a Pixar movie starring a rat chef named Remy, this ratatouille recipe should be part of your summer cooking rotation. It’s simple to make, packed with flavor, and just as good eaten cold the next day as it is served hot.
Traditional ratatouille from Provence is made with zucchini, eggplant, sweet peppers, and tomatoes. Sometimes referred to as a vegetable stew, it’s supremely adaptable. Out of zucchini? Yellow squash is fine. White or yellow onion? Either will do. Looking for a bit of heat? Add red pepper flakes. There are also Italian-leaning riffs made with pesto, balsamic vinegar, or pasta as a vegetarian main course.
4 servings
1
1
2
¾
5
1
1
2
2
1
Preheat oven to 400°. Toss 1 large globe eggplant, peeled, coarsely chopped, 1 large zucchini, sliced into ¼-inch-thick rounds, and 2 tsp. kosher salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
Heat ¼ cup olive oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with ¼ cup olive oil and remaining eggplant and zucchini.
Tie 5 sprigs thyme together with kitchen twine. Heat remaining ¼ cup olive oil in same pot and cook 1 large onion, halved, sliced ½ inch thick, 1 red bell pepper, ribs and seeds removed, coarsely chopped, 2 garlic cloves, thinly sliced, and thyme bundle, stirring occasionally, until onion is beginning to brown and is softened, 8–10 minutes. Add 1 pint cherry tomatoes, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in reserved zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and freshly ground black pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15–20 minutes.
Remove thyme bundle. Transfer to a serving platter and top with 1 cup torn basil leaves.
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