Name: The Best Ratatouille
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings as a main, 12 servings as a side
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 yellow bell peppers, diced into 1/2-inch pieces (about 2 cups); 1 large yellow onion, diced into 1/2-inch pieces (about 2 cups); Kosher salt and freshly ground black pepper; 1 large eggplant (1 1/2 pounds), diced into 1/2-inch pieces (about 9 cups); 1 large zucchini (1 pound), diced into 1/2-inch pieces (about 3 1/2 cups); 3 cloves garlic, minced (about 1 tablespoon); 3 tablespoons tomato paste; 1/2 teaspoon crushed red pepper flakes, optional; 1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces (about 4 cups); 1/2 cup fresh parsley, chopped, plus more for serving; 6 large fresh basil leaves, torn, plus more for serving

Directions

Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

The Best Ratatouille

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