Classic Ratatouille
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Learn more →Ingredients
6 servings
- ⅓ cup olive oil, divided
- 1 medium yellow onion, diced
- 4 garlic cloves, thinly sliced
- 1 medium red bell pepper, cut into ¾-inch pieces
- 1 medium yellow bell pepper, cut into ¾-inch pieces
- 1 medium eggplant (about 1 lb), cut into ¾-inch cubes
- 2 medium zucchini (about 1 lb total), cut into ¾-inch half-moons
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 bay leaf
For serving
- 2 tbsp fresh basil, torn, for serving (optional)
Instructions
- 1
Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- 2
Add the red and yellow bell peppers along with another tablespoon of olive oil. Cook, stirring occasionally, until the peppers begin to soften and their edges turn slightly golden, about 5 minutes.
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