How to make Ratatouille

Takes 30 minutes | Serves 8 |

Ingredients

570 g eggplant
1 to taste salt
6 Tbsp extra virgin olive oil
450 g zucchini
1 medium yellow onion
1 piece bell pepper
5 cloves garlic
800 g vine-ripened tomatoes
1 Tbsp tomato paste
2 tsp fresh thyme
0.75 tsp sugar
0.25 tsp crushed red pepper flakes
3 Tbsp fresh basil

Steps

Cooking the Vegetables

• Heat 3 Tbsp oil in a large nonstick pan over medium heat. Add eggplant and season with salt. Cook until soft and starting to brown, about 10-12 minutes. Transfer to a plate.
• Add 1 Tbsp oil to the pan, add zucchini, season with salt, and cook until tender-crisp, about 3-4 minutes. Transfer to a plate.
• Add 2 Tbsp oil, onion, and bell pepper to the pan. Cook for about 5 minutes, then add garlic and cook for 3 more minutes. Add tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (optional), and salt. Cook until tomatoes break down into a sauce, about 8-10 minutes.
• Add cooked eggplant back to the pan, bring to a gentle boil, then simmer uncovered for about 10 minutes until soft. Add zucchini and cook for 1-2 minutes more. Adjust seasoning, if necessary.

Serving and Storage

• Sprinkle with fresh basil and thyme, drizzle with olive oil if desired, and serve warm or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer-Friendly Instructions: Cool completely and freeze in an airtight container for up to 3 months. Note: Zucchini may not stay crisp after freezing.