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Ratatouille is a delicious summer vegetable stew best made at the height of the season's produce. Take your time gently sauteeing the vegetables. You will be richly rewarded
Servings: 6


  • 1 medium or 2 small eggplant cut into 1/2 inch dice
  • 4 tablesoons olive oil divided, plus more to taste
  • 2 medium purple onions cut into 1/2 inch dice
  • 6 garlic cloves chopped
  • 1/2 bunch basil and several stems of fresh thyme tied in a bouquet with kitchen twine
  • 1/2 teaspoon aleppo peppper or a healthy pinch of red pepper flakes
  • 2 sweet peppers cut into 1/2 inch dice
  • 3 medium summer squash or zuchinni or a mix, cut into 1/2 inch dice
  • 3 ripe tomatoes cut into 1/2 inch dice
  • Salt to taste
  • 6 or 8 fresh basil leaves chopped for garnish


  • Place a colander in the sink. Put the eggplant cubes in the colander and toss with 1 teaspoon salt. Let rest for about 20 minutes
  • Heat 2 tablespoons of the olive oil in a heavy-bottomed pot. Pat the eggplant dry and add it to the pan. Cook over medium heat, stirring frequently, until golden. If the eggplant sticks to the bottom of the pan, add a bit more oil. Once it's golden, remove the eggplant and set aside.
  • In the same pot, pour in 2 more tablespoons of olive oil. Add onions and cook for about 10 minutes until soft and translucent. Add the garlic, the herb bouquet, aleppo pepper and a pinch of salt. Stir everything together.
  • Cook for 5 minutes, then stir in the peppers. Cook for abouther 5 to 8 minutes and then stir in the squash. Cook for a few more minutes, then stir in the tomatoes.
  • Cook for 10 minutes longer, then stir the eggplant back in. Cook for 15 minutes more, until all the vegetables are soft.
  • Remove the bouquest of herbs and adjust the seasoning with salt. Stir in the chopped basil leaves and drizzle some extra virgin olive oil over the top, if you like.
  • Serve warm or at room temperature.


Adapted from very slightly adapted from Alice Waters' recipe in The Art of Simple Food