Name: Ratatouille
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 1 medium-large eggplant about 1 pound, cut into 1/2-inch pieces; sea salt; 6 tbsp extra-virgin olive oil plus more as needed; 2 medium zucchini or yellow squash about 1 pound, cut into 1/2-inch pieces; 1 medium yellow onion chopped; 1 red or yellow bell pepper stemmed, seeded, cut into 1/2-inch pieces; 3 garlic cloves chopped; 1 lb tomatoes on the vine 3 to 5, cut into 1/2-inch pieces; pinch red pepper flakes; pinch cane sugar; 1 tbsp white wine vinegar; 2 tsp chopped fresh thyme leaves; freshly ground black pepper; 1/4 cup thinly sliced fresh basil leaves plus more for garnish

01

Overview

Prep30 min

Cook50 min

Total80 min

Servings4

DifficultyEasy

02

Ingredients

1 medium-large eggplantabout 1 pound, cut into 1/2-inch pieces sea salt6 tbsp extra-virgin olive oilplus more as needed2 medium zucchini or yellow squashabout 1 pound, cut into 1/2-inch pieces1 medium yellow onionchopped1 red or yellow bell pepperstemmed, seeded, cut into 1/2-inch pieces3 garlic cloveschopped1 lb tomatoes on the vine3 to 5, cut into 1/2-inch piecespinch red pepper flakespinch cane sugar1 tbsp white wine vinegar2 tsp chopped fresh thyme leaves freshly ground black pepper1/4 cup thinly sliced fresh basil leavesplus more for garnish

03

Equipment

Colander
Large skillet
Mixing bowl
Wooden spoon
Chef's knife

04

Method

01

Sauté the vegetables

Salt the eggplant in a colander for 20 minutes, then blot dry. In a large skillet, cook eggplant in 3 tablespoons oil until tender; transfer to a bowl. Cook zucchini in 1 tablespoon oil until just tender; season and add to the bowl. Sauté onion and pepper in more oil, then add garlic until very soft.

02

Simmer the stew

Add the remaining oil, tomatoes, red pepper flakes, and sugar. Cook until tomatoes break down into a sauce, 8 to 10 minutes. Return eggplant and zucchini with vinegar, thyme, salt, and pepper. Simmer 10 to 15 minutes until thick.

03

Finish with basil

Stir in the basil, taste, and adjust seasoning. Serve warm or at room temperature with more basil and crusty bread.

✦

Tips

NoteAurora prefers the garnish. I prefer the last bite.

NoteMake it once, then make it yours with tiny swaps.

NoteLeftovers are friends if you store them kindly.

✦

Nutrition

Caloriesvaries

NoteApproximate; depends on servings and toppings

✦

Storage

RefrigeratorStore covered and reheat gently when needed.

Best freshFlavor and texture are happiest the day you make it.

?

Frequently asked

Can I change it a little?+

Yes — keep the heart of the method and swap toppings or veggies as you like.

How do I store leftovers?+

Cool, cover, and refrigerate. Reheat gently when needed.

Is this hard?+

No — easy steps, soft kitchen energy.

Ratatouille

Overview

Ingredients

Equipment