Photo: Ratatouille Recipe
Ingredients
- Extra-virgin olive oil
- 1 large onion, cut into 1/4-inch dice
- Kosher salt
- Pinch crushed red pepper
- 4 cloves garlic, smashed and finely chopped
- 3 large tomatoes, cut into 1/2-inch dice
- 1 small bundle fresh thyme
- 1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
- 1 medium eggplant, cut into 1/2-inch dice
- 1 large or 2 small summer squash, cut into 1/2-inch dice
- 1 large zucchini, cut into 1/2-inch dice
- 6 fresh basil leaves, cut into chiffonade
Directions
Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.
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By beckygattensmith
on November 11, 2012
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We just returned from France, where we had the best ratatouille ever. This recipe duplicated it as closely as any we found. The only ingredient not there was mushrooms, but our local farmers market had everything else grown locally we needed, and it was divine. We served it with trout dressed with an herb mix that we bought at LeHalles. Try this recipe, you will not be disappointed. We did not add the water, with the fresh tomatoes it was not necessary.
By golfers5
on August 27, 2012
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Red pepper flakes give it a little kick- Love it!
By MauraK
Belmont, MA
on July 24, 2012
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This was oh-my-god good. I actually had a couple of built-in shortcuts that cut way down on time. I had some frozen onion which had a high water content and so the onions softened much more quickly (but no harm overall and I used a can of fire roasted tomatoes so I could skip the whole step of cooking down fresh tomatoes. It didn't miss a thing- it was so good I kept wanting to go back for more even after I was full!
Read all 10 reviews