Ratatouille
adapted from Anne Burrell
![Ratatouille](images/ratatouille_01.jpg)
Vegetarian Online Only Easy cook55 mins total time1 hr 10 mins servings4 – 6 addedAugust 2020
- Extra-virgin olive oil
- 1 large onion, cut into ¼-inch dice
- Kosher salt
- 1 pinch crushed red pepper
- 3 large tomatoes, cut into ½-inch dice
- 1 small bundle fresh thyme
- 1 yellow pepper, stems, seeds and pith removed and cut into ½-inch dice
- (optional) 1 medium eggplant, cut into ½-inch dice
- 1 summer squash, cut into ½-inch dice
- 1 large zucchini, cut into ½-inch dice
- (optional) 2 tablespoons tomato paste
- (optional) 1 cup water
- Kosher salt and freshly ground pepper, to taste
- 6 fresh basil leaves, cut into chiffonade
- Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
- Add the tomatoes, ½ cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
- Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
- If the mixture seems a little dry, add tomato paste and water as needed.
- Season with salt and pepper, as needed.
- Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.
Tips
- Although eggplant is a traditional ingredient, it can become a little mushy and it’s still a delicious recipe if you choose to skip it.