Ratatouille
Magic happens in the pot when you cook ratatouille. The vegetables release all of their juices that have developed under the sun’s warmth, their flavors meld, concentrate, and create a dish that tastes like summer in a bowl. Ratatouille is very simple, but also very elegant in its simplicity. It’s super versatile too, since you can have it warm, at room temp, or cold, served as is, or over grains, with bread, beans, or potatoes (it’s especially good with starchy things!).
Ratatouille
serves 4-6
olive oil
1 large eggplant, sliced into 1/2” half-moons or quarters
sea salt
1 yellow onion, diced
2 bell peppers, cored and cut into bite sized chunks
4 garlic cloves, minced
freshly ground black pepper or chile flakes
2-3 zucchini and/or summer squash, sliced into 1/2” half-moons or quarters
2 large or 3 medium tomatoes, cubed
handful basil, plus more for garnishing
a few sprigs thyme (optional)
Heat a large pot over medium heat and add enough oil to lightly coat the bottom. Add the eggplant and a pinch of salt. Saute for 7-10 minutes, or until crisp-tender (not fully cooked). Transfer the eggplant to a bowl and set aside for now.
Add more oil to the pot, this time enough to generously coat the bottom. Add the onion, peppers, and a pinch of salt. Saute for 10 minutes, until the vegetables are softened, and the onion is translucent. Add the garlic and black pepper/chile flakes to taste, stir around for 30 seconds, until the garlic is fragrant. Add the zucchini/summer squash, tomatoes, basil, thyme, if using, and another generous pinch of salt. Stir to combine. Cover the pot and let simmer for 15 minutes, until the vegetables have just softened and released their juices.
Add the eggplant to the pot and stir to combine. Simmer, covered, for 15 more minutes, or until all the vegetables are cooked through. Taste for salt and adjust if needed. Discard the thyme sprigs, if using. Serve the ratatouille warm, at room temperature, or cold, garnished with basil and drizzled with more olive oil. Serve as is or over rice/other grains, with bread, beans, or potatoes.
Intuitive Cooking Takeaways
The ingredient amounts are not set in stone in this recipe, it’s generally very adaptable. As long as you have some combination of these ingredients, you can make a delicious ratatouille by following the basic framework of the recipe.