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EFK Ratatouille

A Provençal vegetable stew that lets eggplant, zucchini, peppers, tomatoes, garlic, and herbs stay distinct while coming together into one rich summer dish. It is equally good warm, at room temperature, or reheated the next day.

Ingredients

1 large eggplant, about 1 lb, cut into 1-inch pieces

2 medium zucchini, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 large yellow onion, chopped

5 garlic cloves, sliced

1/4 cup extra-virgin olive oil, divided

1 1/2 tsp kosher salt, divided

1/2 tsp black pepper

1 tsp herbes de Provence

1 bay leaf

1 can (28 oz) whole peeled tomatoes, drained and crushed by hand

1 tbsp red wine vinegar

1/4 cup fresh basil leaves, torn

2 tbsp chopped flat-leaf parsley

Directions

Lower the heat to medium. Add the remaining olive oil and onion and cook until softened, about 6 minutes. Add the garlic, herbes de Provence, and bay leaf and cook for 30 seconds. Stir in the tomatoes, remaining salt, and pepper and simmer for 10 minutes.

Return the eggplant, zucchini, and peppers to the pot. Simmer uncovered, stirring occasionally, until all vegetables are tender but not collapsed and the juices have thickened, about 25 to 30 minutes. Remove the bay leaf, stir in the vinegar, basil, and parsley, and adjust seasoning. Rest 10 minutes before serving.

Heat 2 tablespoons olive oil in the Dutch oven over medium-high heat. Brown the eggplant in two batches with a pinch of salt, adding a little more oil if needed; transfer to a plate. Add the zucchini and peppers and cook until lightly browned but still firm, then transfer them to the plate. Lower the heat to medium. Add the remaining olive oil and onion and cook until softened, about 6 minutes. Add the garlic, herbes de Provence, and bay leaf and cook for 30 seconds. Stir in the tomatoes, remaining salt, and pepper and simmer for 10 minutes. Return the eggplant, zucchini, and peppers to the pot. Simmer uncovered, stirring occasionally, until all vegetables are tender but not collapsed and the juices have thickened, about 25 to 30 minutes. Remove the bay leaf, stir in the vinegar, basil, and parsley, and adjust seasoning. Rest 10 minutes before serving.