Walkaway Ratatouille

Ingredients

• 0.333 cup extra-virgin olive oil (plus 1 tablespoon for drizzling)
• 2 onions (large, cut into 1-inch pieces)
• 8 garlic cloves (large, peeled and smashed)
• salt (to taste)
• pepper (to taste)
• 1.5 tsp herbes de Provence
• 0.25 tsp red pepper flakes
• 1 bay leaf
• 1.5 lb eggplant (peeled and cut into 1-inch pieces)
• 2 lb plum tomatoes (peeled, cored, and chopped coarse)
• 2 zucchini (small, halved lengthwise and cut into 1-inch pieces)
• 1 red bell pepper (stemmed, seeded, and cut into 1-inch pieces)
• 1 yellow bell pepper (stemmed, seeded, and cut into 1-inch pieces)
• 2 tbsp fresh basil (chopped, divided)
• 1 tbsp fresh parsley (minced)
• 1 tbsp sherry vinegar

Steps

1. 1

   Adjust oven rack to middle position and preheat oven to 400°F (200°C).

2. 2

   Heat 1/3 cup extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.

3. 3

   Add the onions, smashed garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are translucent and starting to soften, about 10 minutes.

4. 4

   Add the herbes de Provence, red pepper flakes, and bay leaf. Cook, stirring frequently, for 1 minute until fragrant.

5. 5

   Stir in the eggplant and chopped plum tomatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to combine.

6. 6

   Transfer the pot to the oven and cook, uncovered, until the vegetables are very tender and spotty brown, 40 to 45 minutes.

7. 7

   Remove the pot from the oven. Using a potato masher or heavy wooden spoon, smash and stir the eggplant mixture until it is broken down to a sauce-like consistency.

8. 8

   Stir in the zucchini, red and yellow bell peppers, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

9. 9

   Return the pot to the oven and cook, uncovered, until the zucchini and bell peppers are just tender, 20 to 25 minutes.

10. 10

    Remove the pot from the oven, cover, and let stand until the zucchini is translucent and easily pierced with the tip of a paring knife, 10 to 15 minutes.

11. 11

    Using a wooden spoon, scrape any browned bits from the sides of the pot and stir them back into the ratatouille. Discard the bay leaf.

12. 12

    Stir in 1 tablespoon of the chopped basil, the parsley, and the sherry vinegar. Season with additional salt and pepper to taste.

13. 13

    Transfer to a large platter, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with the remaining 1 tablespoon of basil before serving.

Notes

The eggplant and tomatoes are cooked first to create a jammy base, while the zucchini and peppers are added later to ensure they don't become mushy. Letting the dish rest covered at the end allows the zucchini to finish cooking through residual heat.

Nutrition per serving

• main
• side dish
• vegetarian
• vegan
• gluten-free
• baked
• French
• summer vegetables