Name: French Ratatouille Stew
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 null medium-large eggplant (1 pound, cut into 0.5-inch pieces); 2 null medium zucchini (1 pound, cut into 0.5-inch pieces); 1 null medium yellow onion (chopped); 1 null red bell pepper (stemmed, seeded, and cut into 0.5-inch pieces); 1 lb vine tomatoes (3 to 5, cut into 0.5-inch pieces); 6 tbsp extra-virgin olive oil (plus more as needed); 3 clove garlic cloves (chopped); 0.5 tsp sea salt (half teaspoon for draining eggplant, more to taste); 1 pinch red pepper flakes; 1 pinch cane sugar; 1 tbsp white wine vinegar; 2 tsp chopped fresh thyme leaves; 1 pinch freshly ground pepper; 0.25 cup thinly sliced fresh basil leaves (plus more for garnish)

Instructions

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1

Place the eggplant (1 medium-large) in a colander and sprinkle with sea salt (0.5 tsp). Set aside for 20 minutes to drain, then blot dry with a kitchen towel.
2

Heat extra-virgin olive oil (3 tbsp) in a large skillet over medium heat. Add the eggplant and cook for 10 to 15 minutes until tender. Transfer to a bowl.
3

Add extra-virgin olive oil (1 tbsp) and zucchini (2 medium) to the skillet. Cook for 3 to 5 minutes until tender. Season with salt and add to the eggplant bowl.
4

Heat extra-virgin olive oil (1 tbsp) in the pan. Sauté yellow onion (1 medium) and bell pepper (1 red) for 5 minutes. Stir in garlic cloves (3 clove) and a pinch of salt; cook for 10 more minutes until softened.
5

Stir in extra-virgin olive oil (1 tbsp), vine tomatoes (1 lb), red pepper flakes (1 pinch), and cane sugar (1 pinch). Cook for 8 to 10 minutes until tomatoes break down into a sauce.
6

Return the eggplant and zucchini to the skillet. Add white wine vinegar (1 tbsp), chopped fresh thyme leaves (2 tsp), and freshly ground pepper (1 pinch). Simmer for 10 to 15 minutes until thickened. Stir in thinly sliced fresh basil leaves (0.25 cup) and serve.