Alice Waters' Ratatouille Recipe

Name: Alice Waters' Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium or 2 small eggplant, cut into 1/2-inch dice; 4 tablespoons olive oil, divided, plus more to taste; 2 medium onions, cut into 1/2-inch dice; 4 to 6 garlic cloves, chopped; 1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped; 1 pinch dried chile flakes; 2 sweet peppers, cut into 1/2-inch dice; 3 medium summer squash, cut into 1/2-inch dice; 3 ripe medium tomatoes, cut into 1/2-inch dice; Salt to taste

Servings: persons

1 medium or 2 small eggplant, cut into 1/2-inch dice
4 tablespoons olive oil, divided, plus more to taste
2 medium onions, cut into 1/2-inch dice
4 to 6 garlic cloves, chopped
1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
1 pinch dried chile flakes
2 sweet peppers, cut into 1/2-inch dice
3 medium summer squash, cut into 1/2-inch dice
3 ripe medium tomatoes, cut into 1/2-inch dice
Salt to taste

1
Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.
2
Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
3
In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.
4
Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.
5
Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.
6
Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium or 2 small eggplant, cut into 1/2-inch dice, 4 tablespoons olive oil, divided, plus more to taste, 2 medium onions, cut into 1/2-inch dice, 4 to 6 garlic cloves, chopped, and more.

Yes, Alice Waters' Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Alice Waters' Ratatouille

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