The Best Ratatouille

Deselect All

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 yellow bell peppers, diced into 1/2-inch pieces (about 2 cups)

1 large yellow onion, diced into 1/2-inch pieces (about 2 cups)

Kosher salt and freshly ground black pepper

1 large eggplant (1 1/2 pounds), diced into 1/2-inch pieces (about 9 cups)

1 large zucchini (1 pound), diced into 1/2-inch pieces (about 3 1/2 cups)

3 cloves garlic, minced (about 1 tablespoon)

3 tablespoons tomato paste

1/2 teaspoon crushed red pepper flakes, optional

1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces (about 4 cups)

1/2 cup fresh parsley, chopped, plus more for serving

6 large fresh basil leaves, torn, plus more for serving

Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.