Ratatouille

Name: Ratatouille
Ingredients: 1/4 cup olive oil, plus more as needed; Kosher salt and freshly ground black pepper; 1 small eggplant, chopped; 1 zucchini, chopped; 1 pepper (red, green, or yellow), chopped; 1 onion, chopped; 3 small tomatoes, chopped; 3 cloves garlic, pressed; 2 teaspoons chopped fresh thyme; 3 or 4 leaves fresh basil, chopped; Splash red wine vinegar

11 ingredients

5 steps

Ingredients

1/4 cup olive oil, plus more as needed
Kosher salt and freshly ground black pepper
1 small eggplant, chopped
1 zucchini, chopped
1 pepper (red, green, or yellow), chopped
1 onion, chopped
3 small tomatoes, chopped
3 cloves garlic, pressed
2 teaspoons chopped fresh thyme
3 or 4 leaves fresh basil, chopped
Splash red wine vinegar

Directions

1

Heat 2 tablespoons of oil in a large pan or Dutch oven.
2

Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes.
3

Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes.
4

Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat.
5

Serve hot, warm, or cold.