Ratatouille

Tags: #classic-french #provençal #vegetarian #vegan #stew Serving: 6 servings Total time: 1 hour 45 minutes

A Provençal vegetable stew of eggplant, zucchini, peppers, onions, and tomatoes gently simmered with thyme and bay for concentrated, silky-sweet flavors.

Ingredients

• 600 g eggplant, 2 cm cubes
• 500 g zucchini, 1 cm half-moons
• 250 g red bell pepper, 2 cm squares
• 250 g yellow bell pepper, 2 cm squares
• 300 g yellow onion, 5 mm slices
• 800 g canned whole peeled tomatoes
• 12 g garlic, thin slices
• 4 g fresh thyme sprigs
• 1 bay leaf
• 10 g basil leaves, torn
• 8 g flat-leaf parsley, chopped
• 80 ml extra-virgin olive oil, divided
• 12 g fine sea salt, divided
• 3 g black pepper, freshly ground
• 10 ml red wine vinegar
• 2 g sugar (optional)

Steps

1. Place eggplant in a colander.
2. Sprinkle 8 g salt over the eggplant.
3. Toss the eggplant to coat evenly.
4. Set the colander over a bowl.
5. Rest the eggplant for 30 minutes.
6. Spread the eggplant on a clean towel.
7. Pat the eggplant dry.
8. Place the tomatoes in a bowl.
9. Crush the tomatoes by hand.
10. Select a heavy 6 L Dutch oven.
11. Heat 30 ml olive oil over medium-high heat.
12. Add the eggplant to the pot.
13. Cook the eggplant until golden on the edges.
14. Transfer the eggplant to a tray.
15. Heat 15 ml olive oil in the pot.
16. Add the zucchini to the pot.
17. Cook the zucchini until lightly colored.
18. Transfer the zucchini to the tray.
19. Heat 15 ml olive oil in the pot.
20. Add the bell peppers to the pot.
21. Cook the peppers until softened.
22. Transfer the peppers to the tray.
23. Reduce the heat to medium.
24. Heat 10 ml olive oil in the pot.
25. Add the onions to the pot.
26. Cook the onions until translucent.
27. Add 5 ml olive oil to the pot.
28. Add the garlic to the pot.
29. Cook the garlic until fragrant.
30. Add the crushed tomatoes to the pot.