Sautéed Ratatouille

Sautéed Ratatouille
Photo by Scott Phillips


  • 1 lb. red bell peppers (2 medium), peeled (as much as possible with a vegetable peeler; serrated works best), cored and cut into ¾-inch pieces
  • 2 tsp. chopped fresh rosemary
  • 2 tsp. chopped fresh thyme
  • 2 Tbs. thinly sliced fresh basil (a chiffonade)
  • Kosher salt
  • 9 Tbs. extra-virgin olive oil
  • ¼ cup chopped garlic (6 to 8 large cloves)
  • + 9 more ingredients
    • 1 lb. eggplant (1 medium globe), peeled and cut into ½-inch chunks (about 3-½ cups)
    • 1 Tbs. fresh lemon juice
    • 1 lb. zucchini (3 or 4 small), halved lengthwise and cut into 1/8-inch-thick half-moons (about 3 cups)
    • 1 tsp. finely grated lemon zest
    • 8 oz. onion (1 medium), thinly sliced (about 2 cups)
    • 1 Tbs. thinly sliced fresh mint (a chiffonade) (optional)
    • 2 Tbs. roughly chopped fresh flat-leaf parsley
    • 1 lb. tomatoes (2 medium), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1-inch chunks (about 3 cups)
    • Few drops hot sauce

Toss the eggplant with 1 tsp. kosher salt in a colander and let sit in the sink or over a bowl while you prepare the other vegetables.

View full recipe at Fine Cooking


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