THE BEST RATATOUILLE

The Best Ratatouille image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 6 servings as a main, 12 servings as a side

Number Of Ingredients 12

Previous Next

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 yellow bell peppers, diced into 1/2-inch pieces (about 2 cups)
1 large yellow onion, diced into 1/2-inch pieces (about 2 cups)
Kosher salt and freshly ground black pepper
1 large eggplant (1 1/2 pounds), diced into 1/2-inch pieces (about 9 cups)
1 large zucchini (1 pound), diced into 1/2-inch pieces (about 3 1/2 cups)
3 cloves garlic, minced (about 1 tablespoon)
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes, optional
1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces (about 4 cups)
1/2 cup fresh parsley, chopped, plus more for serving
6 large fresh basil leaves, torn, plus more for serving

Steps:

Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.