Ratatouille

Ingredients

• 1 lb Eggplant
• 1 medium Zucchini
• 1 medium Yellow Squash
• 1 large Red Bell Pepper
• 1.5 lbs Tomato
• 1 medium Onion -- substitute: Shallot
• 4 cloves Garlic
• 3 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Dried Thyme -- substitute: Dried Oregano
• 1 teaspoon Dried Oregano -- substitute: Italian Seasoning
• 1 Bay Leaf
• 3 tablespoons, fresh Basil
• to taste Salt
• to taste Black Pepper

Steps

1. Dice the eggplant into 3/4-inch cubes, toss with 1 teaspoon of salt, and let sit in a colander for 15 minutes to draw out excess moisture. Pat dry with paper towels.

   20 min — the eggplant will release visible beads of moisture

2. Dice the onion and mince the garlic. Core and dice the red bell pepper into 3/4-inch pieces. Trim the zucchini and yellow squash and dice them into 3/4-inch pieces. Peel, halve, seed, and dice the fresh tomatoes into rough chunks (or use canned whole tomatoes, crushing them by hand).

   15 min — all vegetables are cut to similar size for even cooking

3. Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and beginning to turn translucent.

   5 min — the onion becomes soft and fragrant, about 5 minutes

4. Add the minced garlic to the pot and stir constantly for about 30 seconds until fragrant.

   1 min — the garlic becomes aromatic and just begins to color

5. Add the diced eggplant to the pot and stir well to coat with oil. Cook for 5 minutes, stirring occasionally, to begin softening the eggplant.

   5 min — the eggplant begins to soften and darken slightly at the edges

6. Add the diced bell pepper and cook for another 3 minutes, stirring occasionally.

   3 min — the pepper begins to soften and release its aroma

7. Add the diced zucchini and yellow squash, then the diced tomatoes (with their juices if fresh, or the crushed canned tomatoes). Stir in the dried thyme, dried oregano, and bay leaf. Season with salt and black pepper to taste.

   2 min — all vegetables are combined and the tomato liquid begins to simmer

8. Reduce heat to low and simmer gently, uncovered, for 30–40 minutes, stirring occasionally. The vegetables should be very tender and the liquid should reduce to a thick, sauce-like consistency.

   40 min — the vegetables are completely tender when pierced with a fork, and the liquid has reduced to coat the vegetables

9. Taste and adjust seasoning with salt, pepper, and a pinch of sugar if needed to balance acidity. Remove the bay leaf. Stir in the fresh basil just before serving.

   2 min — the basil wilts slightly and releases its fragrance

Plating ideas

• Serve warm in shallow bowls with a drizzle of high-quality olive oil, a few fresh basil leaves, and a grind of black pepper. Accompany with crusty bread for soaking up the sauce. — This is the classic French bistro presentation—simple and elegant
• Chill completely and serve at room temperature as a Provençal appetizer on toasted bread slices or alongside cured meats and cheese. — Ratatouille actually improves after a day or two in the refrigerator as flavors meld
• Spoon onto a bed of creamy polenta or alongside grilled fish or chicken as a vegetable side dish. — The stew's acidity and depth complement rich proteins beautifully
• Serve at room temperature in a shallow gratin dish, topped with grated Parmesan or breadcrumbs, then briefly warmed under the broiler until golden. — This creates a lighter, more rustic presentation than the classic baked ratatouille niçoise