Scale

1 large eggplant (1¼ lbs), cut into ⅓-inch cubes – The base of the dish, adding a soft texture and mild, slightly sweet flavor.
Salt – Helps to draw moisture from the eggplant and enhance the overall taste.
6 tablespoons extra virgin olive oil, plus more for serving – Provides richness and helps the vegetables cook evenly.
2 medium zucchini (about 1 lb), cut into ⅓-inch cubes – Adds a slight crunch and mild sweetness.
1 medium yellow onion, finely chopped – Brings depth and a hint of sweetness.
1 red, orange, or yellow bell pepper, cut into ¼-inch dice – Contributes a pop of color and a slightly tangy sweetness.
5 large cloves garlic, chopped – Infuses the dish with its signature aroma and flavor.
5 large vine-ripened tomatoes (1¾ lbs), cut into ⅓-inch cubes, with their juices – Forms the sauce that ties everything together.
1 tablespoon tomato paste – Adds depth and a richer tomato flavor.
2 teaspoons fresh chopped thyme, plus more for serving – A classic herb that enhances the Provençal flavors.
¾ teaspoon sugar – Balances the acidity of the tomatoes.
¼ teaspoon crushed red pepper flakes (optional) – Adds a mild heat for those who enjoy spice.
3 tablespoons chopped fresh basil – Brings a bright, fresh finish

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1. Prepare the Eggplant

Heat 3 tablespoons of olive oil in a large nonstick pan over medium heat.
Add the cubed eggplant and season with ¼ teaspoon salt.
Cook, stirring frequently, for 10 to 12 minutes, until the eggplant is soft and lightly browned.
Transfer to a plate and set aside.

💡 Beginner Tip: Eggplant absorbs oil quickly. If it seems too dry, add a little more olive oil while cooking.

2. Cook the Zucchini

Add 1 tablespoon olive oil to the same pan.
Add the cubed zucchini and cook, stirring frequently, for 3 to 4 minutes, until tender-crisp.
Season with ¼ teaspoon salt, transfer to a plate, and set aside.

💡 Beginner Tip: Zucchini cooks quickly, so remove it from heat while it still has a slight crunch to avoid mushiness.

3. Sauté the Onion and Bell Pepper

Add 2 tablespoons olive oil to the pan.
Add the chopped onion and bell pepper and cook, stirring frequently, for 5 minutes.
Add the chopped garlic and cook for another 3 minutes, ensuring it doesn’t brown.

💡 Beginner Tip: Garlic burns easily. Stir constantly and lower the heat if needed.

4. Build the Sauce

Add the chopped tomatoes and their juices to the pan.
Stir in tomato paste, thyme, sugar, crushed red pepper flakes (if using), and ¾ teaspoon salt.
Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down into a sauce.

💡 Beginner Tip: If the sauce is too thick, add a splash of water or vegetable broth to loosen it.

5. Combine Everything

Return the cooked eggplant to the pan.
Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes.
Stir in the cooked zucchini and let everything warm through for 1 to 2 minutes.

6. Final Touches and Serving

What if my vegetables overcook? If they become too soft, don’t worry—ratatouille is still delicious as a more stew-like dish.
How do I know if my dish is seasoned well? Taste at different stages and adjust salt, herbs, or sugar as needed.
Can I make this in advance? Yes! Ratatouille tastes even better the next day as the flavors meld.
Short on time? Chop all vegetables before you start cooking for smoother preparation.