Ratatouille

The classic Provencal stew of eggplant, zucchini, peppers, and tomatoes simmered with garlic and herbs.

Ingredients

• 1/3 cup olive oil
• 1 large onion, chopped
• 1 medium eggplant, cut into 1-inch cubes
• 2 zucchini, cut into 1-inch pieces
• 2 bell peppers (red and yellow), cut into 1-inch pieces
• 4 garlic cloves, chopped
• 4 ripe tomatoes, chopped (or one 28-ounce can)
• 1 teaspoon herbes de Provence
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh basil

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 3 minutes.
2. Add the eggplant and cook, stirring, for 5 minutes, then add the zucchini and peppers and cook 5 minutes more.
3. Stir in the garlic, tomatoes, herbes de Provence, salt, and pepper.
4. Bring to a simmer, cover, reduce the heat, and cook gently for 30 minutes, stirring occasionally, until the vegetables are tender.
5. Uncover and simmer 5 minutes more to thicken if needed. Stir in the fresh basil.
6. Serve warm, at room temperature, or cold.

Notes

Adapted from Jacques Pepin’s classic Provencal ratatouille.