Active Time

　　30 minutes

　　Total Time

　　40 minutes

　　Ratatouille is a classic French dish that combines summer vegetables—usually eggplant, tomatoes, zucchini, bell pepper, onion, and garlic cloves. Ratatouille recipes vary when it comes to the cooking method, though. Some call for roasting the vegetables separately, then combining them; others start with a tomato sauce and cook the other ingredients in its liquid. This fairly traditional ratatouille recipe keeps things simple, with whole veggies stewed in a skillet on the stovetop in extra virgin olive oil until they are tender and their flavors have blended together beautifully.

　　This warm weather vegetable stew (which originated in Provence) is also flexible, so you can swap in any summer vegetables you have on hand. If you have too much yellow squash in your garden, for instance, use that in place of the zucchini. If you grow herbs, try using fresh thyme instead of dried. However you make it, you can serve it in a variety of ways: It makes a great appetizer with slices of French bread (or any crusty bread); it’s a lovely vegetarian main course served with couscous; and it’s an excellent, flavorful side dish for fish. Like most stews, ratatouille is also excellent the next day; store it in an airtight container in the refrigerator. For the best flavor, let it return to room temperature before serving.

　　

Ingredients

4 servings

　　1 onion, sliced thin

　　2 garlic cloves, minced

　　5 Tbsp. olive oil

　　¾ lb. eggplant, cut into ½" pieces (about 3 cups)

　　1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices

　　1 red bell pepper, chopped

　　¾ lb. small ripe tomatoes, chopped coarse (about 1¼ cups)

　　¼ tsp. dried oregano, crumbled

　　¼ tsp. dried thyme, crumbled

　　⅛ tsp. ground coriander

　　¼ tsp. fennel seeds

　　¾ tsp. salt

　　½ cup torn fresh basil leaves

　　

Step 1

In a large skillet cook the onion and the garlic in 2 Tbsp. of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 Tbsp. oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened.

　　

Step 2

Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes.

　　

Step 3

Stir in the tomatoes and cook the mixture, stirring occasionally, for 5–7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. 

　　Do Ahead: The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving. 

　　Editor’s note: This recipe was originally published in the June 1991 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. For more of our best summer dinner recipes, head this way →