This vegetable stew, a Provençal classic, is  slow-cooked, so it melts in your
mouth. See the Cooks’ Note for ideas on how to make it a main course.


2 medium eggplant (10 to 12 ounces each), quartered and cut
into  1/2 -inch dice (not necessary to peel)
1/2  teaspoon kosher salt, plus more to taste
One 28-ounce can Italian peeled tomatoes
5 tablespoons extra-virgin olive oil
5 small zucchini (about 1  1/4  pounds), trimmed, halved lengthwise, and
sliced  1/ 4  inch thick crosswise
1 yellow bell pepper, trimmed, seeded, 
and cut into thin strips
1 large onion, coarsely chopped
3 garlic cloves, smashed, peeled, and minced
Freshly ground black pepper


1. Place the eggplant in a colander, sprinkle with the salt, and toss; let stand
in the sink for 15 minutes. Rinse the eggplant and pat dry with a towel.
2. Meanwhile, drain the tomatoes in a sieve set over a bowl, reserving the
juice. Halve and seed the tomatoes, scraping the seeds into the sieve. Coarsely
dice the tomato flesh and add to the bowl with the juice and reserve.
3. Heat 1 1 ⁄ 2  tablespoons of the oil in a nonstick 12-inch skillet over  medium- heat,
add the zucchini, and cook, stirring often, until golden, about 4 minutes. Trans-
fer to a 4- to 6-quart pot. Add 2 tablespoons of oil and the eggplant to the skillet
and cook, stirring, until soft and golden, about 4 minutes. Transfer to the pot.
4. Add the remaining 1 1 ⁄ 2  tablespoons oil to the skillet. Add the bell pepper,
onion, and garlic and cook, stirring, over medium heat until softened, about
6 minutes. Transfer to the pot. Add the tomatoes and juice and bring to a
boil. Reduce the heat to  medium-low, partially cover with a lid, and simmer,
stirring occasionally, until the vegetables are tender and the mixture is thick-
ened, about 30 minutes. Season with salt and pepper to taste.

Cooks’ Note
✤  For a main course, serve the ratatouille over  whole-wheat pasta or Perfect
Rice (page 196) or sandwich between split focaccia (page 66) or use in an
omelet (page 42).