Name: Ratatouille
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 large (about 1¼ lb) eggplant, (cut into ⅓-in cubes); Salt; 6 tablespoons extra-virgin olive oil, (plus more for serving); 2 medium (about 1 lb) zucchini, (cut into ⅓-in cubes ); 1 medium yellow onion, (finely chopped); 1 red, (orange or yellow bell pepper, cut into ¼-in cubes); 5 large cloves garlic, (chopped); 5 large (about 1¾ lb) large vine-ripened tomatoes, (cut into ⅓-in cubes, with their juices); 1 tablespoon tomato paste; 2 teaspoons fresh chopped thyme, (plus more for serving); ¾ teaspoon sugar; ¼ teaspoon crushed red pepper flakes ((optional)); 3 tablespoons chopped fresh basil

Nutrition Information

Recipe Image

bowl of ratatouille with spoon and white linen napkin

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Ratatouille is a make-ahead-friendly dish that only gets better with time—serve it warm, cold, or any way in between.