Walkaway Ratatouille

The secret to great yet easy ratatouille? Overcook some of the vegetables, barely cook the others—and let the oven do the work.

A cookbook recipe exclusively for ATK Essential members from Cook It In Your Dutch Oven

YIELD 6 to 8

TIME 2 hours

Cook It In Your Dutch OvenA cookbook recipe exclusively for ATK Essential members from Cook It In Your Dutch Oven

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - Measuring Spoons
Key Equipment - The Best Paring Knives
Key Equipment - Dutch Ovens
Key Equipment - The Best Potato Mashers
Key Equipment - Wooden Spoons
Key Equipment - The Best Chef’s Knives for $75 or Less

Before You Begin

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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

1.

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.

2.

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.

3.

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.

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