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Ratatouille

Blossom Lady
Nov 01, 2021 03:06 AM
Ratatouille

It’s ratatouille season! Ratatouille is a classic end-of-summer French stew that’s fun to say (rat-tuh-TOO-ee) and fun to make. It’s packed with fresh produce: tomatoes, eggplant, zucchini and yellow squash, and bell pepper.

This summer, we sampled authentic French ratatouille in Provence. I liked some ratatouille more than others, so I vowed to come up with my own favorite ratatouille recipe when I came home. Today is the day! Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential.

Ingredients:

  • 2 pounds ripe red tomatoes (6 medium or 4 large)
  • 1 medium eggplant (1 pound), diced into ½-inch cubes
  • 1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares
  • 1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes
  • 1 large yellow squash (about 8 ounces), diced into ½-inch cubes
  • 5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
  • ¾ teaspoon fine sea salt, divided, more to taste
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, pressed or minced
  • ¼ cup chopped fresh basil
  • ¼ teaspoon red pepper flakes, more or less to taste
  • ¼ teaspoon dried oregano
  • Freshly ground black pepper, to taste
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
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