Ratatouille
A vibrant Provençal stew of oven-roasted tomatoes, salted eggplant, zucchini, and bell peppers, gently simmered with onion, garlic, and fresh marjoram until tender but never mushy.
- 1 can (28 ounces) whole peeled tomatoes
- 6 tablespoons extra-virgin olive oil
- 1 large eggplant (1 pound), cut into 1-inch pieces
- Coarse salt and ground pepper
- 2 large yellow onions (1 pound total), diced large
- 1 head garlic, cloves smashed and peeled
- 2 bell peppers (any color), seeded and diced large
- 2 large zucchini (1 pound total), diced large
- 1 bay leaf
- 1 tablespoon fresh marjoram or oregano leaves
- 2 to 3 tablespoons red-wine vinegar
- Preheat the oven to 350°F. Tip the canned tomatoes and their juices onto a rimmed baking sheet, then use your hands to break the tomatoes into roughly ¾-inch pieces, spreading them out in an even layer. Drizzle with 2 tablespoons of the olive oil and bake for 30 minutes, stirring every 10 minutes, until the tomatoes have thickened and concentrated — this roasting step drives off excess moisture and builds a deeper, sweeter tomato flavour than simply simmering them on the stovetop would.
- While the tomatoes roast, toss the eggplant pieces with 1½ teaspoons of salt in a colander set over the sink or a bowl. Let the eggplant sit for 20 minutes, then squeeze out the excess liquid by hand. This salting step draws out the eggplant's natural bitterness and excess moisture, so the pieces hold their shape and texture rather than turning mushy once they hit the pot.
- In a large Dutch oven or other heavy pot, heat the remaining 4 tablespoons of olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the smashed garlic cloves and continue cooking until both the onion and garlic have softened fully, another 5 minutes. Add the diced bell peppers and cook, stirring, until crisp-tender, about 4 minutes, then season everything with salt and pepper.
- Add the roasted tomatoes, salted eggplant, zucchini, bay leaf, and marjoram to the pot, stirring to combine all the vegetables. Bring the mixture up to a simmer, then reduce the heat to medium-low, partially cover the pot, and let everything cook at a gentle simmer until the vegetables are tender but still hold their shape, about 15 minutes — resist the urge to stir too often here, since overworking the vegetables at this stage is what turns ratatouille into a mush rather than a stew with distinct pieces. Season to taste with the red-wine vinegar, salt, and pepper, and remove the bay leaf before serving.
Chef's Note: The two small extra steps here — roasting the tomatoes separately and salting the eggplant ahead of time — are what set this version apart from a quick vegetable stew thrown into one pot. Roasting concentrates the tomato flavour rather than diluting it, while salting the eggplant prevents the dish from turning watery, so every vegetable keeps its own distinct texture instead of collapsing into a uniform sauce.
Ratatouille is genuinely better the next day, once the vegetables have had time to mingle in the fridge, which makes it an excellent make-ahead dish for entertaining or weeknight meal prep. Serve it warm as a simple entrée with crusty bread, or use it as a versatile base — tossed through pasta with Parmesan, spooned over grilled chicken or fish, or baked with a few cracked eggs for a quick, vegetable-packed dinner.
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