Ingredients
1 medium to large eggplant , cut into 1/2 inch pieces
5 tbsp extra virgin olive oil , divided
1 tsp kosher salt
2 yellow, orange or red bell peppers (or combination) , cut into 1/2 inch pieces
1 medium zucchini/courgette , cut into 1/2 inch pieces
1 medium yellow squash , cut into 1/2 inch pieces (can use an additional zucchini instead)
4 cloves garlic , minced
1 medium yellow onion , chopped
2 pounds Roma tomatoes , blanched, skins removed, and crushed by hand to make a chunky sauce
OR 28 ounce can quality plum tomatoes , crushed to make a chunky sauce
2 tsp tomato paste
1/4 cup chopped fresh basil , or any combination of basil, oregano, rosemary and thyme
1/2 tsp kosher salt , plus more to taste
1/2 tsp freshly ground black pepper
1/4 tsp sugar
1/4 tsp red pepper flakes
Instructions
Preheat the oven to 450 F / 230 C. Place the diced eggplant in a large bowl. Add the olive oil and salt and toss to coat the pieces. Spread the eggplant out in a single layer on a large parchment-lined baking sheet. Bake for 20-25 minutes, flipping after about 15 minutes, or until the eggplant is tender and nicely browned. Set aside.
Heat a tablespoon of olive oil in a large saute pan or Dutch oven and cook the peppers until tender, about 5 minutes. Transfer to a bowl.
Heat another tablespoon of olive oil in the pan and cook the zucchini and yellow squash until tender, 3-5 minutes. Transfer to the bowl with the peppers.
Heat a tablespoon of olive in the pan and cook the garlic for a minute or two until very fragrant. Add the onion and cook for 5-7 minutes until soft and translucent.
Add the crushed tomatoes, tomato paste, salt, pepper, sugar, red pepper flakes and herbs. Bring the sauce to a simmer. Add the sautéed peppers, zucchini, squash, and eggplant to the pan and stir to combine.
Simmer for 10-15 minutes until the ratatouille is nice and thickened. Add salt and pepper to taste.
Serve with some good crusty bread. Serves 4 as a main dish or 6 as an appetizer or side.
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