Italian-Style Ratatouille

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 10 servings

Ingredients

  • HERB PASTE:
  • 1/3 cup fresh basil leaves
  • 1/3 cup fresh oregano leaves
  • 6 garlic cloves
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • RATATOUILLE STEW:
  • 1 large eggplant peeled and diced into 1/2 in cubes
  • 1 1/2 teaspoons salt divided
  • 4 tablespoons olive oil divided
  • 6 cups peeled and diced into 1/2 in cubes russet potatoes
  • 1 6 oz can tomato paste
  • 1 28 oz can whole tomatoes, juice reserved and tomatoes chopped
  • 1-1/4 cups water
  • 2 medium zucchini diced into 1/2 in cubes
  • 2 large sweet red peppers diced into 1/2 in cubes
  • 1 cup chopped fresh basil
  • Salt for seasoning

Instructions

  1. Prepare the herb paste: Process all herb paste ingredients in a food processor until smooth. Set aside.
  2. Line a baking sheet with parchment paper. Place eggplant cubes on paper and sprinkle with 1 teaspoon salt. Bake at 400 F 10-12 minutes or until slightly softened.and dry. Set aside.
  3. Place 2 tablespoons olive oil in a large skillet over medium-high heat. Heat oil until shimmering, then add potatoes and onion. Stir frequently until potatoes and onions become translucent. Clear the center of the pan and add 1 tablespoon olive oil and tomato paste. Stir until potatoes are evenly coated. Continue cooking over medium-high heat until lightly browned, about 2 minutes. Add water, chopped tomatoes, and reserved juice, and previously cooked eggplant. Bring to a boil, then reduce heat to medium, cover, and let simmer for 20 minutes, stirring frequently.
  4. While the stew is simmering, heat remaining 1 tablespoon olive oil in a medium skillet, over medium-high heat. Add diced zucchini, red pepper, and 1/2 teaspoon salt to skillet. Cook over medium-high heat until vegetables are just tender. Clear the center of the pan and stir in herb paste until vegetables are coated. Cook 1-2 minutes longer until fragrant. Remove from heat and stir into potato-stew mixture until combined. Cover and let sit 20 minutes in order to let the flavors meld.
  5. Just before serving, stir in chopped basil and season with salt to taste.

Recipe Notes

Store ratatouille in refrigerator up to 2 days.