This lovely Provencal-inspired Classic French Ratatouille has all the summer veggie goodness going on with eggplant, zucchini, yellow squash and sweet bell peppers simmered to perfection in a lively tomato sauce. It's THE dish to make with your summer vegetable garden abundance, after a trip to the farmer’s market or for a quick culinary escape to the south of France any time of year!
2red bell peppersor a combination, cut into ½-inch pieces
2mediumzucchinicut into 1-inch pieces
2mediumyellow squashcut into 1-inch pieces
3largeplum tomatoesseeded and coarsely chopped
½cupdry white wine
1can (15-ounce)crushed tomatoes
1heaping teaspoondried oregano
½teaspooncrushed red pepper flakes
freshly ground black pepperto taste
¼cupthinly sliced fresh basil
Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl while prepping the remaining vegetables.
Pat the eggplant dry with a paper towel.
Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven. Add the eggplant, reduce heat to medium and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to a bowl.
Refresh oil as needed. Add zucchini and yellow squash and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to the bowl with the eggplant.
Refresh oil if needed. Add the onion and cook 4-5 minutes or until the onions begin to soften, adjusting the heat as necessary so the onions don't burn.
Add the red bell peppers and continue cooking another 3-4 minutes or until beginning to soften.
Add chopped tomatoes and garlic and cook 1-2 minutes.
Add wine, bring to a boil and cook 1-2 minutes.
Add crushed tomatoes, bay leaf, oregano and crushed red pepper flakes.
Return eggplant, zucchini and yellow squash to the pot, reduce heat to medium-low and simmer 20-25 minutes or until vegetables are tender.
Season with salt and pepper to taste. Remove bay leaf. Stir in basil.
Rub the dried herbs between your fingers as you sprinkle them in to "awaken" the flavor.MAKE AHEAD: Make as directed to the point of adding the fresh basil. Cool, then refrigerate for 1-2 days for best quality. (The ratatouille will keep in the refrigerator for 4-5 days.) When needed, add ½ cup water, stir and gently reheat over medium-low heat. Add the fresh basil when ready to serve.FREEZER-FRIENDLY: Make as directed, cool and store in the freezer in an airtight container or in individual containers for 2-3 months. Thaw in the refrigerator and reheat on the stovetop or in the microwave.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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