Serves about 8.
- I cut the following veggies into rough 3/4" chunks: eggplant, zucchini, yellow squash, bell peppers (red, orange, and yellow), sweet onion. In a Dutch oven, I sauteed the onion in a hefty amount of olive oil (about 1/4 C) until soft, then added the rest of the veggies, a pinch of red pepper flake, and some salt. I cooked the veggies, stirring occasionally, until they were softened, about 10 minutes.
- I added 2/3 of a large can of crushed San Marzano tomatoes (the sweetness of these tomatoes is key to this dish, and worth the extra money) and a handful each of chopped fresh parsley and torn fresh basil.
- I cooked the ratatouille for another 15 minutes, tasted, re-seasoned, and added a swirl of good balsamic vinegar. That last addition makes all the difference in the world.
- This time, I served the ratatouille over egg noodles, but it's amazing as is, and makes for fantastic cold or room-temperature leftovers.