transcribed from America’s Test Kitchen… and it’s pretty good
6 – 8people
6 – 8people
  1. set oven to 400 Рheat oil in something wide, like an oval dutch oven over medium heat. saut̩ onions, garlic, 1 tsp salt & 1/4 tsp pepper about 10 minutes, or until onions are softened. Add herbes de Provence, pepper flakes, bay leaf Рstir Рcook for 1 minute Рstir in eggplant & tomatoes, add 1/2 tsp salt and 1/4 tsp pepper
  2. move pot to oven – cook uncovered for 45 minutes
  3. remove pot from oven – mash & stir mixture until fairly broken down. stir in zucchini, bell peppers, 1/4 tsp each salt & pepper. return to oven and cook, uncovered, for 20 to 25 minutes
  4. remove pot from oven and let stand for 10 to 15 minutes. scrape any fond and stir into ratatouille. discard bay leaf. stir in parsley, vinegar, and half of the basil. salt & pepper to taste.
  5. transfer to serving platter/bowl/etc – drizzle with oil and sprinkle with remaining basil.
Recipe Notes

can sub 28oz whole peeled tomatoes, chopped for the plum tomatoes…