Ratatouille

Ingredients

• 6 tbsp extra-virgin olive oil – divided
• 1 pound eggplant – cut into 1-inch chunks
• 1 pound zucchini – halved lengthwise and sliced 0.5-inch thick
• 1 large red bell pepper – cut into 1-inch pieces
• 1 large yellow bell pepper – cut into 1-inch pieces
• 1 large onion – thinly sliced
• 4 cloves garlic – thinly sliced
• 28 ounces canned whole peeled tomatoes – crushed by hand with juices
• 4 sprigs thyme sprigs
• 1 leaf bay leaf
• 1.5 tsp kosher salt
• 0.75 tsp black pepper
• 0.25 cup basil leaves – chopped
• basil leaves – torn (for serving)

Instructions

1. Prep the vegetables: cut the eggplant into 1-inch chunks, zucchini into 0.5-inch half-moons, peppers and onion as directed, and slice the garlic, about 15 minutes.
2. Brown the eggplant: heat 2 tbsp olive oil in a large wide pot or Dutch oven over medium-high heat until shimmering, 1–2 minutes. Add eggplant and cook, stirring occasionally, until golden on the edges and just tender, 8–10 minutes. Transfer to a bowl.
3. Brown the zucchini: add 2 tbsp olive oil to the pot. Add zucchini and cook until lightly browned in spots but still crisp-tender, 6–8 minutes. Transfer to the bowl with the eggplant.
4. Build the base: add the remaining 2 tbsp olive oil. Add the onion and both bell peppers and cook over medium heat, stirring occasionally, until softened and lightly browned, 10–12 minutes.
5. Add the garlic and cook until fragrant, 30–60 seconds.
6. Add the crushed tomatoes, thyme sprigs, and bay leaf. Bring to a simmer and cook, stirring occasionally, until the sauce starts to thicken, 5 minutes.
7. Return the eggplant and zucchini to the pot. Stir to coat, reduce heat to low, cover, and simmer gently for 10 minutes. Uncover and continue simmering, stirring occasionally, until the vegetables are tender but still distinct and the sauce is thickened, 10–15 minutes.
8. Off the heat, remove the thyme sprigs and bay leaf. Stir in the chopped basil, kosher salt, and black pepper, then let stand 10 minutes to meld flavors.
9. Serve warm or at room temperature, topping each portion with basil leaves (for serving).