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Ratatouille (Provençal Vegetable Stew)

A pot of ratatouille brings together tender vegetables, rich tomato flavor, and the kind of comfort that makes everyone linger a little longer at the table. Made with simple ingredients and a straightforward cooking process, it's a wonderful way to turn everyday produce into something special.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups summer squash 1/4-inch diced, such as zucchini and yellow squash
  • 3 cups Italian eggplant 1/4-inch diced
  • kosher salt for seasoning
  • freshly ground black pepper for seasoning
  • 3/4 cup extra-virgin olive oil divided, plus more as needed
  • 3 cups yellow onion 1/4-inch diced
  • 6 medium cloves garlic minced
  • 3 cups red and yellow bell pepper 1/4-inch diced
  • 2 cups puréed canned whole tomatoes with juices from 1 (28-ounce) can
  • 1 bouquet garni made from fresh herbs such as thyme, parsley, and basil, tied with butcher's twine
  • fresh parsley leaves and tender stems chopped, for garnish, optional

Method
 

  1. Place the summer squash in a wire mesh strainer over a bowl and the eggplant in a second wire mesh strainer over another bowl. Toss both generously with kosher salt and let drain for at least 15 minutes and up to 1 hour. Discard any collected liquid.
  2. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add onion and garlic, season with salt, and cook until softened, about 6 minutes.
  3. Transfer the onion and garlic to a rimmed baking sheet in an even layer and cool for 3 minutes. Move them to a large pot.
  4. Add 3 more tablespoons olive oil to the skillet. Add bell pepper, season with salt, and cook until softened, about 7 minutes.
  5. Transfer the bell pepper to the baking sheet to cool for 3 minutes, then add it to the pot with the onion and garlic.
  6. Add 3 more tablespoons olive oil to the skillet. Add the summer squash and cook until softened, about 4 minutes.
  7. Transfer the squash to the baking sheet to cool for 3 minutes, then add it to the pot.
  8. Add the remaining 3 tablespoons olive oil to the skillet. Add eggplant and cook until softened, about 4 minutes, adding more olive oil if needed.
  9. Transfer the eggplant to the pot with the other vegetables and stir to combine.
  10. Place the pot over medium-high heat. Stir in the tomato purée and bouquet garni.
  11. Bring the mixture to a gentle bubble, then reduce the heat to medium and cook, stirring, until the tomato purée coats the vegetables in a thick sauce, about 15 minutes.
  12. Discard the herb bundle. Season with salt, stir in chopped parsley if using, and drizzle with a small amount of fresh extra-virgin olive oil before serving.

Notes

Store cooled ratatouille in an airtight container in the refrigerator for up to 3 to 4 days or freeze for up to 3 months. Serve hot, slightly chilled, or at room temperature with crusty bread, steamed rice, or a simple green salad.