Ratatouille

This classic Provencal vegetable stew layers eggplant, zucchini, bell peppers, and tomatoes, each cooked separately first, so every vegetable keeps its own character instead of turning to mush.

Easy Premium ★ ★ ★ ★ ☆ (167 reviews)

Prep Time 25 min

Cook Time 40 min

Total Time 65 min

Servings 6 servings

Difficulty Easy

Ingredients

6 tablespoons olive oil, divided
1 medium eggplant, cut into 3/4-inch cubes

Instructions

Place the cubed eggplant in a colander, sprinkle with 1/2 teaspoon salt, and let it sit for 20 minutes to draw out bitterness, then pat completely dry with paper towels.