Easy Ratatouille Recipe | Epicurious

Step 1

Place 1 lb. eggplant (about 1 globe or 2 Italian), cut into ½” pieces in a colander, sprinkle with 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and toss to coat. Let sit at least 20 minutes and up to 1 hour. Pat dry with a kitchen towel, squeezing out excess water.

Step 2

Heat 3 Tbsp. extra-virgin olive oil in a large high-sided skillet or medium Dutch oven over medium-high. Add half of eggplant and cook, stirring often, until softened and golden brown, 5–7 minutes. Transfer to a plate. Repeat process with another 3 Tbsp. extra-virgin olive oil and remaining eggplant.

Step 3

Increase heat to high and combine 2 medium zucchini (12–15 oz.), quartered lengthwise, sliced crosswise ½” thick, 2 medium red onions, halved through root ends, thinly sliced, 1 medium red bell pepper, halved, ribs and seeds removed, cut into ½” pieces, 4 sprigs basil, 6 garlic cloves, smashed, 12 oz. cherry tomatoes, halved, 1 Tbsp. thyme leaves, 1½ tsp. Diamond Crystal or ¾ tsp. Morton salt, 1 tsp. freshly ground pepper, and remaining ¼ cup extra-virgin olive oil in same skillet and cook, stirring often, until vegetables are softened (volume will have reduced significantly), 10–12 minutes.

Step 4

Reduce heat to medium-high. Return eggplant to pan and pour in ¼ cup dry white wine and ½ cup water. Cook, stirring occasionally, until wine is absorbed and mixture is stewy, about 5 minutes. Remove pan from heat. Fish out basil and discard. Mix in 1 Tbsp. red wine vinegar or white wine vinegar; taste and season with more salt and pepper and add more vinegar if desired.

Step 5

Serve ratatouille warm or room temperature, topped with basil leaves.

Do ahead: Ratatouille can be made 3 days ahead. Store in an airtight container in the refrigerator and serve chilled, at room temperature, or gently reheated.