This Provençal classic combines eggplant, zucchini, peppers, tomatoes, and basil in a hearty vegetable stew that’s just as good served warm as it is cold the next day. Serve with crusty bread, alongside grilled meat or fish, or topped with a jammy egg. And don’t be afraid to make it your own: Ratatouille is endlessly adaptable, whether you swap in yellow squash for zucchini or add a pinch of red pepper flakes for heat.
Recipe information
Total Time
1 hour 20 minutes
Yield
4 servings
Ingredients
1
1
2
¾
5
1
1
2
2
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°. Toss 1 large globe eggplant, peeled, coarsely chopped, 1 large zucchini, sliced into ¼-inch-thick rounds, and 2 tsp. kosher salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
Step 2
Heat ¼ cup olive oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with ¼ cup olive oil and remaining eggplant and zucchini.
Step 3
Tie 5 sprigs thyme together with kitchen twine. Heat remaining ¼ cup olive oil in same pot and cook 1 large onion, halved, sliced ½ inch thick, 1 red bell pepper, ribs and seeds removed, coarsely chopped, 2 garlic cloves, thinly sliced, and thyme bundle, stirring occasionally, until onion is beginning to brown and is softened, 8–10 minutes. Add 1 pint cherry tomatoes, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in reserved zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and freshly ground black pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15–20 minutes.
Step 4
Remove thyme bundle. Transfer to a serving platter and top with 1 cup torn basil leaves.
Editor’s note: This recipe was first published in July 2015. Head this way for more of our best eggplant recipes →