bonappetit3.3
Ratatouille
Simple to make, packed with flavor, and super adaptable to whatever you have on hand, our best ratatouille recipe belongs in your summer cooking rotation.
👥 4 Servings🔥 Cook: 30 min👤 Dawn Perry📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●oven
- ●pot
- ●dutch oven
- ●bowl
📝 Preparation Steps
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.
large globe eggplant, peeled, coarsely chopped1large zucchini, sliced into ¼-inch-thick rounds1. kosher salt, plus more2 tsp
2
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.
large zucchini, sliced into ¼-inch-thick rounds1
3
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.
large onion, halved, sliced ½ inch thick1red bell pepper, ribs and seeds removed, coarsely chopped1large zucchini, sliced into ¼-inch-thick rounds1Freshly ground black pepper
4
Remove thyme bundle. Transfer to a serving platter and top with 1 cup torn basil leaves. Editor’s note: This recipe was first published in July 2015. Head this way for more of our best eggplant recipes →
torn basil leaves1 cup
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