Why This Recipe Works

Most ratatouille recipes call for labor- and time-intensive treatments like salting and/or pressing to remove excess moisture from the vegetables. We started our streamlined recipe by sautéing onions and aromatics and then added chunks of eggplant and tomatoes before transferring the pot to the oven, where the dry, ambient heat would thoroughly evaporate moisture, concentrate flavors, and caramelize some of the vegetables. After 45 minutes, the tomatoes and eggplant became meltingly soft and could be mashed into a thick, silky sauce. Zucchini and bell peppers went into the pot last so that they retained some texture. Finishing the dish with fresh herbs, sherry vinegar, and extra-virgin olive oil tied everything together.

Before You Begin

This dish is best prepared using ripe, in-season tomatoes. If good tomatoes are not available, substitute one 28-ounce can of whole peeled tomatoes that have been drained and chopped coarse. Ratatouille can be served as an accompaniment to meat or fish. It can also be served on its own with crusty bread, topped with an egg, or over pasta or rice. This dish can be served warm, at room temperature, or chilled.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Heat ⅓ cup oil in Dutch oven over medium-high heat until shimmering. Add onions, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until onions are translucent and starting to soften, about 10 minutes. Add herbes de Provence, pepper flakes, and bay leaf and cook, stirring frequently, for 1 minute. Stir in eggplant and tomatoes. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and stir to combine. Transfer pot to oven and cook, uncovered, until vegetables are very tender and spotty brown, 40 to 45 minutes.

Remove pot from oven and, using potato masher or heavy wooden spoon, smash and stir eggplant mixture until broken down to sauce-like consistency. Stir in zucchini, bell peppers, ¼ teaspoon salt, and ¼ teaspoon pepper and return to oven. Cook, uncovered, until zucchini and bell peppers are just tender, 20 to 25 minutes.

Remove pot from oven, cover, and let stand until zucchini is translucent and easily pierced with tip of paring knife, 10 to 15 minutes. Using wooden spoon, scrape any browned bits from sides of pot and stir back into ratatouille. Discard bay leaf. Stir in 1 tablespoon basil, parsley, and vinegar. Season with salt and pepper to taste. Transfer to large platter, drizzle with remaining 1 tablespoon oil, sprinkle with remaining 1 tablespoon basil, and serve.