Ratatouille

By á-2245

Ingredients

• 1/4 cup olive oil, plus more as needed
• Kosher salt and freshly ground black pepper
• 1 small eggplant, chopped
• 1 zucchini, chopped
• 1 pepper (red, green, or yellow), chopped
• 1 onion, chopped
• 3 small tomatoes, chopped
• 3 cloves garlic, pressed
• 2 teaspoons chopped fresh thyme
• 3 or 4 leaves fresh basil, chopped
• Splash red wine vinegar

Details

Servings 4

Preparation

Step 1

Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.