– 1lb eggplant, peeled (or striped) and cut into 1-inch piece – Kosher salt – Extra virgin olive oil – 1 yellow onion, finely chopped – 2 bell peppers (mix of red, green, or yellow), sliced into 1-inch piece – 6 garlic cloves, minced – 2 lb tomatoes, chopped – 2 zucchini, sliced into ½-inch half moon – ½ cup red wine – 2 sprigs fresh thyme – 1 teaspoon black pepper – 1 teaspoon sweet paprika – 1 teaspoon dried rosemary – 1 tablespoon sherry vinegar – 3 tablespoon chopped fresh basil
Put the eggplant in a big sink colander. Salt the eggplant and let it sweat away its bitterness for 20 minutes. Remove water and salt by patting dry.
1
In a big heavy saucepan or Dutch oven, heat 2 tablespoons olive oil on medium. When the oil shimmers but does not smoke, add onions. Cook until translucent, stirring often (5 minutes).
2
Add the bell peppers and simmer for 4 more minutes, stirring as they soften.Add garlic, tomatoes, juice, zucchini, eggplant, wine, and thyme. Mix in black pepper, paprika, and rosemary. Sprinkle kosher salt.
3
Turn up the heat to medium-high and boil for 5 minutes, stirring occasionally. Reduce heat, cover, and simmer for 20 minutes.
4
Taste and salt the ratatouille after removing it from heat. Add sherry vinegar and plenty of olive oil. Add fresh basil. If possible, cover and let the ratatouille rest in its heated pot for an hour before serving (see recipe notes).
5
To serve, pour into bowls. Optional: top with a sunny side up egg and serve with fresh bread. Enjoy heated, room temperature, chilled, or as you choose.
6