French
Ratatouille
Provençal vegetable stew with separately browned eggplant, zucchini, peppers, tomatoes, garlic, basil, and olive oil.
6 servings · 45 minutes prep · 75 minutes cook
Ingredients
Main
- 1 1/2 lb eggplant, cut into 1-inch pieces
- 2 tsp kosher salt, divided
- 1/2 cup olive oil, divided
- 1 lb zucchini, cut into 1-inch pieces
- 2 bell peppers, cut into strips
- 1 large onion, sliced
- 5 garlic cloves, sliced
- 2 lb ripe tomatoes, peeled and chopped
- 1 bouquet garni
- 1/2 tsp black pepper
- 1/4 cup basil leaves, torn
Directions
Method
- Toss the eggplant with 1 tsp of the kosher salt and drain for 30 minutes. Pat dry so the pieces brown instead of steaming.
- Cook the eggplant in part of the olive oil until browned and tender, 8-10 minutes. Transfer it to a bowl.
- Brown the zucchini and bell peppers separately with more olive oil as needed, removing each vegetable while it still holds its shape.
- Cook the onion until soft, about 8 minutes. Add the garlic and cook until fragrant, 1 minute.
- Add the tomatoes, bouquet garni, the remaining kosher salt, and the black pepper. Simmer until saucy rather than watery, about 20 minutes.
- Fold in the browned vegetables and simmer gently until the flavors meld but the pieces remain distinct, 20 minutes.
- Rest for 15 minutes, remove the bouquet garni, and finish with the basil leaves.
