A French summer vegetable stew, this ratatouille recipe combines eggplant, zucchini, peppers, and tomatoes into a vibrant, healthy, and flavor-packed dish.
by Kemp Minifie, The Gourmet Test Kitchen·published 2004-08-20
02Add 1 zucchini, quartered lengthwise and thinly sliced, and 1 red bell pepper, seeded and chopped, to eggplant mixture and cook, stirring occasionally, until vegetables begin to take on some color and have softened, about 12 minutes.
03Stir in 1 pint cherry or grape tomatoes (about 12 oz.), halved or quartered if large, and cook the mixture, stirring occasionally, until vegetables are tender, 5–7 minutes. Stir in ¼ tsp. dried oregano, crumbled, ¼ tsp. dried thyme, crumbled, ⅛ tsp. ground coriander, ¼ tsp. fennel seeds, ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and freshly ground black pepper to taste, then cook ratatouille, stirring, for 1 minute. Remove from heat and stir in ½ cup torn fresh basil leaves.
Do Ahead: Ratatouille can be made 1 day in advance; store in an airtight container and chill. Reheat over low before serving if desired.
Editor’s note: This ratatouille recipe was first printed in the June 1991 issue of ‘Gourmet.’ Head this way for more of our best summer dinner ideas →