Ratatouille

by

SERVES 8

2 small eggplants, cut into ½-inch cubes

Kosher salt

4 tablespoons olive oil, divided

2 onions, cut into ½-inch cubes

4 large garlic cloves, minced

1 bunch of fresh basil, tied with butcher’s twine

Pinch, crushed red pepper

2 red bell peppers, sliced

2 zucchinis, sliced into ¼-inch disks

2 large tomatoes, cut into ½-inch cubes

Sliced or chopped basil, for garnish

Place eggplant in a colander and sprinkle with salt. Let sit for 30 minutes while all of the excess water is drained. Heat 2 tablespoons oil in a large pot or Dutch oven over medium heat. Dry eggplant with a paper towel or clean kitchen towel and add to pot; cook until golden brown, 8–10 minutes. If eggplant starts to stick, add a little more oil. Remove eggplant to a bowl and set aside.

In same pot, add remaining olive oil; add onions and cook for 3–5 minutes until translucent. Add garlic, basil and crushed pepper. Cook for 2 minutes. Stir in peppers and cook for 2 minutes. Stir in zucchini and cook for 2 minutes. Stir in tomatoes; cook for 7 minutes. Finally, stir in eggplant and cook for 10 minutes until all vegetables are soft. Remove basil bundle; taste and adjust salt. To serve, drizzle with a little more olive oil and garnish with basil.

___

Related Stories

A fantastic French dinner—Good news: Chef Belinda Smith-Sullivan’s latest recipes prove French cooking is not as difficult or as complicated as you might think.

Homemade aioli—Aioli is a sauce made with garlic and olive oil that is often confused with mayonnaise. It is used widely throughout France and the Mediterranean as a dip and on sandwiches. In this video recipe, Chef Belinda will show you how to make it at home. You may never go back to plain mayo again!