Easy French Ratatouille

So easy to make and a great way to use your fresh garden veggies – eggplant, zucchini, peppers, tomatoes – also, make it your own, more zucchini or tomato, less eggplant. I like to serve it with a little pasta or rice and a sprinkle of parmesan cheese but it’s good all on it’s own.

Serves 8, makes about 2 quarts Prep time – 20 minutes Cook time – 1` to 2 hours

• 5 tablespoons olive oil, divided, plus more for serving
• 1 1/2 pounds eggplant (1 1/2 large), large dice
• Kosher salt
• Freshly ground black pepper
• 1 1/2 pounds zucchini or summer squash (3-4 medium), large dice
• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 pound fresh tomatoes (3-4 medium), large dice
• 1 large bell pepper, large dice
• 1/2 cup red wine
• a couple of glugs of balsamic vinegar
• 1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving

So, there are two ways you can make this. You can just add everything in a large dutch oven and cook it for about 30 minutes. It will be more chunky. The other way is below, takes a bit more time but perhaps brings the vegetable flavors out more and makes it more silky.

1. Heat 2 tablespoons of oil in a large dutch oven over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.
2. Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.
3. Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine. Add red wine and balsamic vinegar.
4. Bring to a simmer, then turn down the heat to medium-low. Simmer stirring occasionally for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger more distinct pieces; longer cooking times will break the vegetables down into a silky stew.
5. Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed.
6. Serve, sprinkling each serving with more basil and a little drizzle of olive oil
7. I like to sprinkle also with a little parmesan cheese a serve a little pasta or rice on the side.

Recipe inspired by www.thekitchn.com