Ratatouille

A vibrant Provencal vegetable stew where eggplant, zucchini, peppers, and tomatoes meld into a fragrant, silky dish that celebrates the best of the summer garden.

Ingredients

• 1 medium eggplant, cut into 1/2-inch dice
• 2 medium zucchini, cut into 1/2-inch dice
• 1 yellow squash, cut into 1/2-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• 1 yellow bell pepper, cut into 1/2-inch dice
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 can (28 oz) whole peeled tomatoes, crushed by hand
• ¼ cup extra virgin olive oil, divided
• 2 tbsp fresh basil, chiffonade
• 1 tbsp fresh thyme leaves
• 1 tsp herbes de Provence
• 1.5 tsp salt
• ½ tsp black pepper

Method

1. Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the eggplant in a single layer until golden on two sides, about 5 minutes. Remove and set aside. Repeat with zucchini and yellow squash, adding oil as needed.
2. Add the remaining olive oil to the pot. Saute the onion and bell peppers over medium heat until softened, about 6 minutes. Add garlic and cook for 1 minute.
3. Stir in the crushed tomatoes, herbes de Provence, thyme, salt, and pepper. Bring to a gentle simmer.
4. Return all the seared vegetables to the pot and stir gently to combine. Reduce heat to low, cover, and simmer for 35-40 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded.
5. Taste and adjust seasoning. Stir in fresh basil just before serving.
6. Serve warm or at room temperature as a main course with crusty bread, or as a side dish alongside grilled fish or chicken.

Chef's note: Salting the eggplant cubes for 20 minutes before cooking draws out moisture and prevents them from absorbing too much oil. This is even better the next day as the flavors deepen overnight.

Nutrition per serving

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