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Ratatouille · Classic Stovetop

Classic Stovetop Ratatouille

Eggplant, zucchini, peppers and tomatoes cooked in stages so each keeps its shape, then simmered together with garlic, thyme and basil. Serve it with crusty bread, over polenta or next to grilled meat.

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Prep
25 min
Cook
50 min
Total
1 hr 15 min
Serves
6
Level
Medium

Ingredients

  • 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

Steps

  1. 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.
  2. 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.
  3. 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.
  4. Lower the heat to medium, add the rest of the oil, the onion and the peppers, and cook until soft.
  5. Stir in the garlic and tomato paste and cook until fragrant.
  6. Add the tomatoes with their juice, crushing them with the spoon, then the thyme, bay leaf, remaining salt and pepper. Simmer until slightly thickened.
  7. 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.
  8. Pick out the thyme stems and bay leaf, stir in the basil and taste for salt.

Tip: Browning the vegetables in batches keeps them from steaming into mush.

Tip: Top leftovers with a fried egg, or spoon it over pasta with Parmesan.

Storage: Refrigerate up to 4 days or freeze up to 3 months.

Make ahead: It tastes even better the next day. Reheat gently or serve it at room temperature.

Estimated nutrition per serving: 180 calories · protein 3 g · carbohydrates 16 g · fiber 7 g · sugars 10 g · fat 13 g (saturated 2 g) · sodium 600 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.