Ratatouille is a hearty, one dish meal that’s equally good the day after it’s made. Reheat it, covered, in a 350F oven for ~30 minutes.

It’s nice to have a grain to serve with all these vegetables. Plain rice works well, but a rich risotto is even better. Place the risotto or rice in the bottom of a shallow bowl and top with the ratatouille.



1 medium or 2 small eggplant
2 red, yellow, or orange bell peppers
3 medium summer squash
3 ripe medium tomatoes
2 medium onions
4 Tbsp olive oil
4 garlic cloves, chopped
1/2 bunch of basil + 6 basil leaves, chopped
1/2 tsp crushed red pepper flakes
Salt, to taste

Cut all vegetables in 1/2″ pieces and place into separate bowls.

Place the eggplant in a colander and sprinkle with salt. Rest for 20 minutes then pat dry.

Heat 2 Tbsp olive oil in a large, heavy pot on medium heat. Add the eggplant and cook, stirring frequently, until golden, adding more oil if needed. Remove the eggplant and set aside.

Add another 2 Tbsp olive oil to the pot and cook onions until soft and translucent, 5 – 10 minutes. Add garlic, 1/2 bunch of basil, red pepper flakes, and a sprinkle of salt; cook for 2 minutes.

Stir in peppers and cook for 2 minutes. Add the squash and cook for 2 minutes. Stir in tomatoes and cook for 10 minutes.

Place the eggplant back in the pot and cook for 10-15 minutes, until all the vegetables are soft.

Remove the basil and add salt to taste. Stir in chopped basil and serve immediately.

Barely adapted from Alice Waters as found on Food 52

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