Classic Stovetop Ratatouille
- 1 medium eggplant, about 1 pound, cut into 3/4-inch cubes
- 1 ½ tsp kosher salt, divided
- ⅓ cup olive oil, divided
- 2 medium zucchini, cut into 3/4-inch cubes
- 1 medium onion, chopped
- 2 medium bell peppers, red and yellow, chopped
- 4 cloves garlic, thinly sliced
- 1 tbsp tomato paste
- 1 can whole peeled tomatoes, 28 ounces
- 4 sprigs fresh thyme, or 1 tsp dried thyme
- 1 bay leaf
- ¼ tsp black pepper
- ¼ cup fresh basil, torn
Classic Stovetop Ratatouille
- Toss the eggplant with 1 teaspoon of the salt in a colander set in the sink and let it drain while you cut the other vegetables.
- Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Cook the zucchini, stirring now and then, until browned in spots, then move it to a bowl.
- Pat the eggplant dry with a towel. Add 2 tablespoons more oil to the pot and cook the eggplant until golden and soft at the edges, then add it to the bowl.
- Lower the heat to medium, add the rest of the oil, the onion and the peppers, and cook until soft.
- Stir in the garlic and tomato paste and cook until fragrant.
Classic Stovetop Ratatouille
- Add the tomatoes with their juice, crushing them with the spoon, then the thyme, bay leaf, remaining salt and pepper. Simmer until slightly thickened.
- Return the zucchini and eggplant to the pot, cover and simmer, stirring gently once or twice, until everything is tender but still holds its shape.
- Pick out the thyme stems and bay leaf, stir in the basil and taste for salt.