Ratatouille

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour 15 minutes

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

Directions

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

Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.

Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

Nutrition

• Calories: 153 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Sodium: 392 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 3 g