Traditional Ratatouille

Method

1. 1

   Warm 2 Tbsp. extra-virgin olive oil in a large skillet over medium-low heat. Add 1 large yellow onion, thinly sliced, and 2 garlic cloves, finely chopped or grated, and cook, stirring occasionally, until onion is softened. Add remaining 3 Tbsp. olive oil and increase stovetop to medium-high heat. When oil is hot but not smoking, add 1 large globe eggplant (about ¾ lb.), cut into ½" pieces, and cook, stirring occasionally, until eggplant is softened, about 8 minutes.

2. 2

   Add 1 zucchini, quartered lengthwise and thinly sliced, and 1 red bell pepper, seeded and chopped, to eggplant mixture and cook, stirring occasionally, until vegetables begin to take on some color and have softened, about 12 minutes.

3. 3

   Stir in 1 pint cherry or grape tomatoes (about 12 oz.), halved or quartered if large, and cook the mixture, stirring occasionally, until vegetables are tender, 5–7 minutes. Stir in ¼ tsp. dried oregano, crumbled, ¼ tsp. dried thyme, crumbled, ⅛ tsp. ground coriander, ¼ tsp. fennel seeds, ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and freshly ground black pepper to taste, then cook ratatouille, stirring, for 1 minute. Remove from heat and stir in ½ cup torn fresh basil leaves. Do Ahead: Ratatouille can be made 1 day in advance; store in an airtight container and chill. Reheat over low before serving if desired. Editor’s note: This ratatouille recipe was first printed in the June 1991 issue of ‘Gourmet.’ Head this way for more of our best summer dinner ideas →

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