90 minutes
A classic Provençal dish that celebrates the flavors of summer vegetables.
Eggplant, cut into ½-inch cubes
0 oz
to taste
Olive Oil, divided
tablespoons
Onions, cut into ½-inch dice
0 oz
Garlic Clove, chopped
each
Basil, tied in a bouquet with kitchen twine
bunch
pinches
Sweet Peppers, cut into ½-inch dice
0 oz
Summer Squash, cut into ½-inch dice
0 oz
Tomatoes, cut into ½-inch dice
0 oz
Basil, chopped
each
to taste
1. Prepare Eggplant
Toss the eggplant cubes with a generous amount of salt and let them sit in a colander for about 20 minutes. Pat the eggplant cubes dry with a paper towel.
2. Cook Eggplant
Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Add the eggplant and cook until golden brown, then remove it from the pot and set it aside.
3. Cook Onions and Garlic
Pour the remaining 2 tablespoons of olive oil into the same pot. Add the diced onions and cook for about 7 minutes until soft and translucent. Add the chopped garlic, basil bouquet, a pinch of salt, and dried chile flakes. Cook for another 2-3 minutes.
4. Add Sweet Peppers
Stir in the sweet peppers and cook for a few minutes.
5. Add Summer Squash
Add the summer squash and cook for a few minutes.
6. Add Tomatoes
Add the diced tomatoes and cook everything together for about 10 minutes.
7. Combine and Cook
Return the cooked eggplant to the pot and stir well. Let the medley cook for another 10-15 minutes. Remove the basil bouquet, pressing it against the side of the pot to extract maximum flavor.
8. Finish and Serve
Stir in the chopped basil leaves and drizzle with a bit of extra-virgin olive oil. Serve hot or at room temperature.
. With Chicken
. Pasta Ratatouille
. Instead of stewing, roast the chopped vegetables in a hot oven until caramelized, then toss with fresh herbs and a drizzle of olive oil.
. Instead of sautéing, roast your vegetables in the oven. This will give a caramelized, deeper flavor. . Drizzle with balsamic vinegar before roasting for an added tangy sweetness.
. Swap out zucchini for yellow squash. . Use different colored bell peppers or add poblano peppers for a mild kick. . Incorporate mushrooms for an earthy flavor.
Select the freshest, ripest vegetables from farmers' markets or local sources for more flavor.
Sauté each vegetable according to its cooking time to preserve individual flavors and textures.
Begin with sautéed onions in quality olive oil and add balsamic vinegar or tomato paste to enhance depth.
Use fresh herbs like thyme, basil, rosemary, and don't skimp on sautéed garlic for depth of flavor.
Salt eggplant before cooking to remove bitterness and prevent it from absorbing too much oil.
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