Ratatouille

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Two peas & their pod

Total Time

50 mins

Prep Time

15 mins

Cook Time

35 mins

Rating

(9)

Ingredients

1 large eggplant, chopped into 1/2-inch cubes
Kosher salt
5 tablespoons olive oil, divided, plus more to taste
1 large yellow onion, chopped
2 red bell peppers, seeds removed and chopped
6 cloves garlic, finely chopped
2 small zucchinis, chopped into 1/2-inch cubes
6 ripe medium tomatoes, chopped into 1/2-inch cubes
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh basil
Kosher salt and freshly ground black pepper, to taste

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Preparation

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Step 1

First, sprinkle the eggplant with salt, about 1 teaspoon, and let it sit in a colander or bowl while you prepare the other vegetables.

Step 2

When you have all the vegetables ready to go, heat a large pot over medium-high heat on the stove. Add 2 tablespoons of olive to the hot pan and stir in the eggplant. Cook, stirring occasionally, until the eggplant is softened and browned, about 8 to 10 minutes. If you have to add a little more olive oil, you can. Remove the eggplant from the pot and set aside.

Step 3

Add the additional 2 tablespoons of olive oil. Stir in the onion and peppers and cook until softened, about 5 minutes. Add the garlic and cook for a minute or two, stirring, making sure the garlic doesn’t brown. Add zucchini and cook for 2 minutes. Stir in the tomatoes, dried thyme, and crushed red pepper flakes.

Step 4

Turn the heat to low and let the vegetables cook for about 10 minutes, stirring occasionally. Add the eggplant and cook for 5 to 10 more minutes or until vegetables are soft. Stir in the basil and season with salt and pepper, to taste.

Step 5

Drizzle with additional olive oil and garnish with extra basil and Parmesan cheese, if desired. Serve with crusty bread, pasta, polenta, eggs, or enjoy plain.