Ratatouille

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 30 min
  • Cook: 55 min
  • Yield: 4 servings
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Ingredients

1/4 cup olive oil, plus more as needed

Kosher salt and freshly ground black pepper

1 small eggplant, chopped

1 zucchini, chopped

1 pepper (red, green, or yellow), chopped

1 onion, chopped

3 small tomatoes, chopped

3 cloves garlic, pressed

2 teaspoons chopped fresh thyme

3 or 4 leaves fresh basil, chopped

Splash red wine vinegar

Directions

  1. Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.

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