Ratatouille

From Provence, ratatouille takes its name from the French for a stirred chunky stew. Summer eggplant, zucchini, peppers, and tomatoes simmer gently in olive oil with thyme and basil until meltingly tender.

Serves 4

Estimate for one serving

• 210 cal
• 5.2g protein
• 24g carbs
• 12.5g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 1 medium (about 1 lb) eggplant
• 2 medium (about 1 lb) zucchini
• 1 medium (about 8 oz) yellow squash
• 1 large red bell pepper
• 1 large yellow onion
• 4 garlic cloves
• 6 medium (or one 28-oz can crushed tomat ripe tomatoes
• 1/3 cup extra-virgin olive oil
• 3 fresh thyme sprigs
• 1/4 cup, chopped fresh basil leaves
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Wash all vegetables. Cut eggplant, zucchini, and yellow squash into 1-inch cubes. Place eggplant cubes in a colander, sprinkle with salt, and let drain 15 minutes. Pat dry.
2. 2Dice the onion and bell pepper into ¾-inch pieces. Mince the garlic. If using fresh tomatoes, core them, score an X on the bottom, blanch in boiling water 30 seconds, then peel and chop coarsely.
3. 3In a large heavy Dutch oven or deep skillet, heat olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
4. 4Add the bell pepper and garlic; cook another 3 minutes until fragrant. Push vegetables to the side of the pan.
5. 5Add remaining olive oil and the eggplant. Cook, stirring every minute or two, until eggplant begins to brown, about 6–7 minutes.
6. 6Add zucchini and yellow squash. Season everything with remaining salt and black pepper. Cook 5 minutes, stirring occasionally.
7. 7Pour in the chopped tomatoes (with their juice) and add the thyme sprigs. Stir to combine. Bring to a simmer, then reduce heat to low, cover, and cook 25–30 minutes, stirring every 10 minutes, until vegetables are tender but not mushy.
8. 8Uncover and simmer 5–10 minutes more to thicken slightly. Taste and adjust salt if needed. Remove thyme sprigs.
9. 9Stir in most of the chopped basil, reserving a little for garnish. Remove from heat.
10. 10Serve warm or at room temperature, drizzled with a little extra olive oil and sprinkled with remaining basil. Excellent with crusty bread, rice, or a fried egg on top.