Because most of the vegetables used in ratatouille are rather “shyly” flavored, you’ll want to use a good dose of herbs for flavor.
By Jennifer Abbott
Rosemary, thyme, basil, and oregano are all typically French and typically perfect in ratatouille. You’ll also need salt, and vinegar or wine really helps brighten things up at the end.
- 3 tablespoons of extra-virgin olive oil, or other oil
- 1 medium eggplant, peeled if desired, diced in 1" cubes (I peel half the skin off so I can keep some purple color)
- 1 red bell pepper, diced
- 4 or 5 summer squash, any variety (I used 1 zucchini, 2 yellow crooknecks, and 1 large white pattypan), diced
- salt and pepper to taste
- 1 to 2 cloves garlic, minced (optional)
- 1 cup cherry tomatoes, halved, or 1 or 2 medium tomatoes, diced
- 2 to 4 teaspoons chopped fresh herbs (thyme, rosemary, basil, oregano, in any combination)
- 1 teaspoon cane vinegar or 2 teaspoons white or red wine
- Heat a large saute pan with high sides over medium-high heat and pour in the oil.
- When the oil is hot, add the eggplant, red bell pepper, squash, and garlic, along with 1 teaspoon of salt and a good grinding of black pepper. Stir and saute for a few minutes, then reduce the heat to medium and cook, stirring occasionally, for about 5 minutes, until things start to get soft.
- Add the tomatoes and herbs, stir well, and continue cooking over medium heat for another 10 minutes, stirring occasionally to prevent sticking. It will stick a little no matter what. When things are getting really soft, reduce the heat to medium-low and continue cooking another 10 minutes, or until the texture is to your liking and everything is tender. Add in the vinegar or wine at the last second and stir to combine.
- Taste and adjust seasoning; you may need more salt (I used about 3 teaspoons total).