This one-pot easy ratatouille recipe is a hearty and satisfying
vegetarian stew to make any night of the week. Though it comes
together in just about 45 minutes, it benefits greatly from an hour
or so of rest. The vegetables relax and get to know the herbs and a
big loud summer garden party starts in your pot. The beauty of a
ratatouille is it’s delicious served in so many ways: hot or cold,
at room temperature, for breakfast, lunch, or dinner, with a fried
egg or on its own. My personal favorite is warm with a perfectly
runny egg on top and a side of crusty bread to sop up all the
goodness, but this is a choose-your-own-adventure kind of stew!
Ingredients
For the Stew
1 lb eggplant, peeled (or striped) and cut into 1-inchpieces
Kosher salt
Extra virgin olive oil
1 yellow onion, finely chopped
2 bell peppers (mix of red, green, or yellow), sliced into
1-inch pieces
6 garlic cloves, minced
2 lb tomatoes, chopped
2 zucchini, sliced into 1/2-inch half moons
1/2 cup red wine
2 sprigs fresh thyme
1 tsp black pepper
1 tsp sweet paprika
1 tsp dried rosemary
1 tbsp sherry vinegar
3 tbsp chopped fresh basil
To serve (optional)
Sunny side up eggs
Crusty bread
Steps
Salt the eggplant: Place the eggplant in a
large colander in your sink. Sprinkle with salt and leave for 20
minutes as the eggplant sweats out its bitterness. Pat dry to
remove the water and excess salt.
Cook the onion and peppers: In a large heavy
pot or Dutch oven, heat 2 tablespoons of olive oil over medium
heat. When the oil is shimmering but not smoking, add the
onions. Cook, stirring regularly, until they’re translucent
(about 5 minutes). Now add the bell peppers and cook for another
4 minutes, and continue to stir as they soften.
Add the remaining veggies: Add the garlic,
tomatoes and any of their juice, zucchini, eggplant, wine, and
thyme. Stir in the black pepper, paprika, and rosemary. Season
with kosher salt.
Boil then simmer: Raise the heat to medium-high
and bring to a boil for 5 minutes, stirring once or twice. Turn
the heat down, then cover and simmer over low heat for 20
minutes or so.
Season: Remove the ratatouille from the heat,
taste, and adjust salt to your liking. Add the sherry vinegar
and a generous drizzle of olive oil. Top with fresh basil.
Serve: If you have time, cover and allow the
ratatouille to rest in its warm pot for 1 hour or so before
serving (see recipe notes). To serve, ladle into bowls.
Optionally, top each with a sunny side up egg and pass around
some crusty bread for dipping. Enjoy warm, at room temperature,
cold, or any which way your heart desires.
Notes
Resting: If you have the time, allow the
ratatouille to rest in its warm pot for 1 hour or so before
serving. This will allow the flavors to settle and deepen
beautifully. You do not need to heat before serving, ratatouille
is great just warm.
Make ahead and leftovers: You can make
Ratatouille ahead and refrigerate in a sealed container
(preferably not plastic due to the tomato’s acidity). It will
keep well for 4 days or so. Take it out 30 minutes or so before
you are ready to serve. Warm it through over gentle heat or just
bring it to room temperature.
Freezing: Freeze ratatouille, tightly sealed,
for up to three months. Thaw overnight in the fridge, and again
bring to room temperature before serving. If you prefer warm,
use gentle heat. If, as a result of freezing, you find the
texture to have softened too much, you can puree and serve
ratatouille more as a creamier soup with a drizzle of extra
virgin olive oil.
