Ratatouille Recipe

• 2 medium eggplants (about 1 lb), diced into 1/2-inch cubes
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 yellow squashes, sliced into 1/4-inch rounds
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 large red onion, finely chopped
• 4 ripe Roma tomatoes, peeled, seeded, and diced
• 4 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon herbes de Provence
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tablespoons fresh thyme leaves
• 1 bay leaf
• 1 tablespoon aged balsamic vinegar
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 2 tablespoons unsalted butter (for finishing)

Ratatouille Instructions

1. Preheat your oven to 375°F (190°C).
2. Dice the eggplants into 1/2-inch cubes and place them in a colander. Sprinkle with 1/2 teaspoon of sea salt and let them sit for 20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
3. Slice the zucchinis and yellow squashes into 1/4-inch rounds. Dice the red and yellow bell peppers into small pieces. Finely chop the red onion. Peel, seed, and dice the Roma tomatoes. Mince the garlic cloves. Thinly slice the basil leaves and remove thyme leaves from their stems.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and sauté for 5-7 minutes until golden and softened. Transfer the eggplant to a large mixing bowl.
5. Add another tablespoon of olive oil to the skillet. Sauté the zucchini and yellow squash rounds for 4-5 minutes until lightly browned but still firm. Transfer to the bowl with the eggplant.
6. Add the remaining olive oil to the skillet. Sauté the chopped onion and both bell peppers for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the diced tomatoes, herbes de Provence, fresh thyme, bay leaf, black pepper, and red pepper flakes (if using) to the skillet. Simmer for 8-10 minutes, stirring occasionally, until the mixture is thickened and most of the liquid has evaporated. Remove the bay leaf.
8. Gently fold the sautéed eggplant, zucchini, and yellow squash into the tomato mixture. Taste and adjust seasoning with additional salt and pepper if needed.
9. Transfer half of the vegetable mixture to a large baking dish, spreading it evenly. Layer the remaining vegetables on top, pressing down gently to compact.
10. Drizzle the balsamic vinegar evenly over the top layer. Cover the dish tightly with foil.
11. Bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 15 minutes until the vegetables are tender and the top is slightly caramelized.
12. Remove the dish from the oven. Dot the top with unsalted butter and let it melt. Sprinkle the thinly sliced basil leaves over the finished ratatouille before serving.