Time: 1 hour.
Complexity: easily
Servings: 6

Summer brings us an abundance of fresh vegetables, and we're eager to savor them before their greenhouse relatives reappear on the shelves. This dish from the south of France is the perfect way to enjoy all the summer goodies in one pot. As the ratatouille simmers slowly, the flavors meld perfectly, creating a dish that's perfect on its own or with meat or fish.

Ingredients:

• 1/4 tbsp. + 2 tbsp. l. olive oil
• 2 yellow bell peppers, diced into 1-cm pieces (about 2 cups)
• 1 large yellow onion, diced into 1cm cubes (about 2 cups)
• 1 large eggplant (700 g), cut into 1 cm cubes.
• 1 large zucchini (450g), cut into 1cm cubes.
• 3 cloves garlic, minced (about 1 tablespoon)
• 3 tablespoons tomato paste
• 0.5 tsp crushed red pepper flakes, optional
• 700 g ripe tomatoes, cut into 1 cm cubes.
• 0.5 cup chopped fresh parsley + extra for serving
• 6 large fresh basil leaves, torn, plus extra for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggplants, sweet pepper, zucchini, tomatoes, basil, tomato paste

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Preparation:

Step 1
• In a medium saucepan, heat 1/4 cup olive oil over medium heat until shimmering, about 1 minute. Add the bell pepper, onion, and 1 teaspoon salt and cook, stirring frequently, until the onion is translucent and the pepper is slightly softened, about 10 minutes.
Step 2
• Add the eggplant, the remaining 2 tablespoons olive oil, and 1 teaspoon salt. Cook, stirring frequently, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue cooking, stirring frequently, until it begins to soften, about 5 minutes. Add the garlic, tomato paste, and red pepper flakes, if using. Cook, stirring frequently, until the zucchini is tender, about 5 minutes.
Step 3
• Add the tomatoes, bring to a boil, then reduce the heat to low and cover the pan. Simmer, stirring occasionally, until the ratatouille thickens like a ragù, about 10 minutes. Add the parsley and basil, and season with salt and pepper to taste. Transfer the ratatouille to a bowl and garnish with fresh herbs before serving.

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