Fresh Tomato Ratatouille

Ratatouille hails from Provence, where the name evokes stirring summer vegetables into one fragrant pot. This fresh-tomato take leans on ripe late-season tomatoes, eggplant, and zucchini gently simmered with olive oil and herbs.

Serves 4 · 25 min prep · 40 min cook

Estimate for one serving

• 210 cal
• 5g protein
• 24g carbs
• 12g fat

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Ingredients

• 1 1/2 lb ripe late-season tomatoes, large dice
• 1 medium (about 1 lb) eggplant
• 2 medium zucchini
• 2 bell peppers (red and yellow)
• 1 large yellow onion
• 5 garlic cloves
• 1/4 cup extra-virgin olive oil
• 1 Tbsp fresh thyme leaves
• 1/2 cup torn fresh basil
• 1/4 cup chopped fresh parsley
• 1 Tbsp tomato paste
• 1 Tbsp red wine vinegar
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1 bay leaf

Instructions

1. 1Dice the eggplant into 3/4-inch cubes and toss with a generous pinch of salt; let it sit in a colander 10 minutes to draw out bitterness, then pat dry. Cut the zucchini and bell peppers into similar-size pieces.
2. 2Heat half the olive oil in a wide Dutch oven or deep skillet over medium-high heat. Add the eggplant in a single layer and cook, stirring only occasionally, until golden and starting to soften, 6 to 8 minutes. Transfer to a bowl.
3. 3Add a little more oil if the pan looks dry. Sauté the onion and bell peppers with salt until the onion turns translucent and the peppers soften at the edges, about 5 minutes.
4. 4Stir in the minced garlic, tomato paste, and thyme; cook 1 minute until the paste darkens slightly and smells sweet.
5. 5Return the eggplant to the pot along with the diced fresh tomatoes, zucchini, bay leaf, remaining salt, and black pepper. Drizzle in the rest of the olive oil.
6. 6Bring everything to a gentle simmer, then reduce heat to medium-low. Cover and cook, stirring every few minutes, until all the vegetables are tender but still hold their shape and the tomatoes have collapsed into a light sauce, 18 to 22 minutes.
7. 7Uncover, raise heat slightly, and simmer 3 to 4 minutes more to thicken any excess liquid. Stir in the red wine vinegar. Discard the bay leaf.
8. 8Fold in most of the torn basil and chopped parsley. Taste and adjust seasoning. Serve hot or warm in shallow bowls, finished with remaining herbs and a final drizzle of olive oil if desired. Excellent over polenta, couscous, or with crusty bread.