Ratatouille

Name: Ratatouille
Ingredients: Extra-virgin olive oil; 1 large onion, cut into 1/4-inch dice; Kosher salt; Pinch crushed red pepper; 4 cloves garlic, smashed and finely chopped; 3 large tomatoes, cut into 1/2-inch dice; 1 small bundle fresh thyme; 1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice; 1 medium eggplant, cut into 1/2-inch dice; 1 large or 2 small summer squash, cut into 1/2-inch dice; 1 large zucchini, cut into 1/2-inch dice; 6 fresh basil leaves, cut into chiffonade

12 ingredients

10 steps

Ingredients

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
3 large tomatoes, cut into 1/2-inch dice
1 small bundle fresh thyme
1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
1 large or 2 small summer squash, cut into 1/2-inch dice
1 large zucchini, cut into 1/2-inch dice
6 fresh basil leaves, cut into chiffonade

Directions

1

Coat a large wide pan with olive oil.
2

Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat.
3

Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes.
4

Add the garlic and cook for 2 to 3 minutes.
5

Add the tomatoes, 1/2 cup water, thyme bundle and season with salt.
6

Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
7

Add the peppers and cook for 5 minutes.
8

Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
9

Stir in the basil and taste to make sure the seasoning is correct.
10

Serve warm or at room temperature.