Ratatouille

Ratatouille is a celebration of fresh summer vegetables, the magic that happens when you combine simple but quality ingredients together. The result is an interplay of delicious flavors that get even better with time, making for a superb make-ahead dish or sublime leftovers. This traditional Ratatouille recipe represents the best of French Provencal cooking. It’s prepared in all its rustic glory, oozing flavorful juices ideal for mopping up with a chunk of good crusty bread. Packed with nutrition, it’s naturally low-carb, gluten-free, dairy-free, vegetarian and vegan, it’s a dish virtually everyone can enjoy!

• 1 medium to large eggplant , cut into 1/2 inch pieces
• 5 tablespoons extra virgin olive oil , divided
• 1 teaspoon kosher salt
• 2 yellow, orange or red bell peppers (or combination) , cut into 1/2 inch pieces
• 1 medium zucchini/courgette , cut into 1/2 inch pieces
• 1 medium yellow squash , cut into 1/2 inch pieces (can use an additional zucchini instead)
• 4 cloves garlic , minced
• 1 medium yellow onion , chopped
• 2 pounds Roma tomatoes , blanched, skins removed, and crushed by hand to make a chunky sauce
• OR 28 ounce can quality plum tomatoes , crushed to make a chunky sauce
• 2 teaspoons tomato paste
• 1/4 cup chopped fresh basil , or any combination of basil, oregano, rosemary and thyme
• 1/2 teaspoon kosher salt , plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar
• 1/4 teaspoon red pepper flakes