Easiest Ratatouille

Easiest Ratatouille - America's Test Kitchen

Preheat oven to 400F
Ingredients and Method:
Add to dutch oven

• 1/3 c oil
• 2 onions, cut into 1" pieces
• 8 cloves garlic, left whole
• 1 tsp salt
• 1/4 tsp pepper

Cook for 7-10 minutes for onions are translucent and soft. Meanwhile prepare

• 1 1/2 lb eggplant, peel and cut into 1" cubes
• 2 lbs plum tomatoes, peeled and seeded (or 28 oz canned tomato)

To onions, add

• 1 bay leaf
• 1/4 tsp hot pepper flakes
• 1 1/2 tsp French herbs (herb de province)

Mix together and let cook until it becomes really fragrant, about 1 minute. 

• Add eggplant to onion mixture.
• Add the 2 lbs prepared tomatoes
• Add 1/2 tsp Salt
• Add 1/4 tsp pepper

Bake, uncovered in 400 F oven for 40-45 minutes until veggies get nice and brown and broken down. 

Mash into a sauce then add

• 2 zucchini cut into 1" pieces 
• 1 yellow bell pepper cut in 1" pieces
• 1 red bell pepper cut in 1" pieces
• 1/4 tsp salt
• 1/4 tsp pepper

Put back in oven, uncovered for 20-25 minutes

Remove and cover and let sit for 10 minutes. 

Use spatula and scrape down brown bits on sides of pot. Then add

• 1 tbsp apple cider vinegar (or sub 1 tbsp sherry vinegar)
• 1 tbsp fresh parsley 
• 1 tbsp fresh basil

Serve hot or cold.