Ratatouille Recipe

• 2 medium eggplants (about 1 lb), diced into 1/2-inch cubes
• 2 medium zucchinis, diced into 1/2-inch cubes
• 2 medium yellow squash, diced into 1/2-inch cubes
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 large sweet onion, finely chopped
• 4 ripe Roma tomatoes, peeled, seeded, and diced
• 4 cloves garlic, minced
• 1/4 cup extra-virgin olive oil (plus more for drizzling)
• 1/2 teaspoon herbes de Provence
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon sherry vinegar
• 1 teaspoon sugar (optional, to balance acidity)

Ratatouille Instructions

1. Peel the Roma tomatoes by scoring a small "X" on the bottom of each, blanching them in boiling water for 30 seconds, then transferring to ice water. Slip off the skins, cut in half, remove seeds, and dice the flesh.
2. Dice the eggplants, zucchinis, and yellow squash into 1/2-inch cubes. Place the eggplant cubes in a colander, sprinkle with a little kosher salt, and let them sit for 20 minutes to draw out bitterness. Rinse and pat dry with paper towels.
3. Dice the red and yellow bell peppers into 1/2-inch pieces. Finely chop the sweet onion. Mince the garlic cloves. Tear the basil leaves and chop the parsley.
4. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. Add the eggplant cubes and sauté for 5-7 minutes, stirring occasionally, until golden and softened. Remove the eggplant to a plate and set aside.
5. Add another tablespoon of olive oil to the pot. Add the zucchini and yellow squash cubes. Sauté for 5 minutes, stirring occasionally, until lightly browned and just tender. Remove to the plate with the eggplant.
6. Add the remaining olive oil to the pot. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the diced bell peppers and cook for another 5 minutes, stirring occasionally, until softened.
7. Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
8. Return the sautéed eggplant, zucchini, and yellow squash to the pot. Add the diced tomatoes, herbes de Provence, bay leaf, thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine all the vegetables and herbs.
9. Reduce the heat to low, cover the pot partially with a lid, and simmer for 30-35 minutes, stirring occasionally, until the vegetables are very tender and the flavors have melded. If the mixture seems too dry, add a splash of water.
10. Remove the bay leaf. Stir in the sherry vinegar, torn basil leaves, chopped parsley, and sugar if using. Taste and adjust seasoning with more salt and pepper as needed.
11. Drizzle with a little extra-virgin olive oil before serving. Serve warm, at room temperature, or chilled, as desired.