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Easy Ratatouille

🇫🇷 France · Provence

Servings: 4 servings Total: 1 hour

Ingredients

  • 1 lb eggplant, cut into 1/2" pieces
  • 3 tsp kosher salt, divided, plus more
  • 6 tbsp plus 1/4 cup extra-virgin olive oil, divided
  • 2 medium zucchini, quartered lengthwise and sliced 1/2" thick
  • 2 medium red onions, halved and thinly sliced
  • 1 medium red bell pepper, cut into 1/2" pieces
  • 4 sprigs basil, plus leaves for serving
  • 6 garlic cloves, smashed
  • 12 oz cherry tomatoes, halved
  • 1 tbsp thyme leaves
  • 1 tsp black pepper, plus more
  • 1/4 cup dry white wine
  • 1 tbsp red wine vinegar or white wine vinegar

Steps

  1. Place eggplant in a colander, sprinkle with 1 1/2 tsp salt, and toss to coat. Let sit 20 minutes to 1 hour, then pat dry, squeezing out excess water.
  2. Heat 3 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Cook half the eggplant, stirring often, until softened and golden, 5-7 minutes. Transfer to a plate.
  3. Repeat with another 3 tbsp olive oil and the remaining eggplant.
  4. Increase heat to high. Add zucchini, onions, bell pepper, basil sprigs, garlic, cherry tomatoes, thyme, remaining 1 1/2 tsp salt, black pepper, and remaining 1/4 cup olive oil to the skillet. Cook, stirring often, until vegetables are softened and reduced in volume, 10-12 minutes.
  5. Reduce heat to medium-high. Return eggplant to the pan and add white wine and 1/2 cup water. Cook, stirring occasionally, until wine is absorbed and mixture is stewy, about 5 minutes.
  6. Remove from heat and discard basil sprigs. Stir in red wine vinegar; season to taste with more salt, pepper, or vinegar.
  7. Serve warm or at room temperature, topped with fresh basil leaves.

Notes

Can be made 3 days ahead; store in an airtight container in the refrigerator and serve chilled, room temperature, or gently reheated.

Source: www.epicurious.com