Ingredients
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⅓ cup plus 1 tablespoon extra-virgin Olive Oil
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2 large Onion
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8 large Garlic
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Salt
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Black Pepper
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1½ teaspoons Herbs De Provence
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¼ teaspoon Red Pepper Flakes
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1 Bay Leaf
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1½ pounds Eggplant
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2 pounds plum Tomatoes
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2 small Zucchini
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2 red or yellow Bell Peppers
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2 tablespoons chopped fresh Basil
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1 tablespoon minced fresh Parsley
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1 tablespoon Sherry Vinegar
Directions
Ratatouille is a rustic Provençal specialty that transforms fresh late-summer produce into a rich stew. But many recipes are labor-intensive, and the vegetables’ moisture content often results in a waterlogged dish. We found that adding each ingredient to the Dutch oven at the right time was the key to solving both issues. First, we sautéed onions and aromatics on the stovetop. We then added chunks of eggplant and tomatoes before transferring the pot to the oven, where the dry, ambient heat thoroughly evaporated moisture, concentrated flavors, and caramelized some of the vegetables. After 45 minutes, the tomatoes and eggplant became meltingly soft and could be mashed into a thick, silky sauce. Zucchini and bell peppers went into the pot last so that they retained some texture. This dish is best prepared using ripe, in-season tomatoes. To quickly peel tomatoes, score a small X in the bottom of cored tomatoes and lower them into boiling water; cook until the skins loosen, about 1 minute. Remove the tomatoes from the water and peel off strips of loosened skin with a paring knife. If good tomatoes are not available, substitute one 28-ounce can of whole peeled tomatoes that have been drained and chopped coarse. Serve ratatouille as an accompaniment to meat or fish or on its own with crusty bread, topped with an egg, or over pasta or rice. This dish can be served warm, at room temperature, or chilled.
Steps
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1
Done
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Adjust oven rack to middle position and heat oven to 400 degrees. Heat ⅓ cup oil in Dutch oven over medium-high heat until shimmering. Add onions, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until onions are translucent and starting to soften, about 10 minutes. Add herbes de Provence, pepper flakes, and bay leaf and cook, stirring frequently, for 1 minute. Add eggplant, tomatoes, ¾ teaspoon salt, and ½ teaspoon pepper and stir to combine. Transfer pot to oven and cook, uncovered, until vegetables are very tender and spotty brown, 40 to 45 minutes. |
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2
Done
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Remove pot from oven and, using potato masher or heavy wooden spoon, smash and stir eggplant mixture until broken down to sauce-like consistency. Stir in zucchini and bell peppers and return to oven. Cook, uncovered, until zucchini and bell peppers are just tender, 20 to 25 minutes. |
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3
Done
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Remove pot from oven, cover, and let sit until zucchini is translucent and easily pierced with tip of paring knife, 10 to 15 minutes. Using wooden spoon, scrape any browned bits from sides of pot and stir back into ratatouille. Discard bay leaf. Stir in 1 tablespoon basil, parsley, and vinegar. Season with salt and pepper to taste. Transfer to large platter, drizzle with remaining 1 tablespoon oil, and sprinkle with remaining 1 tablespoon basil. Serve. |
