Ratatouille

A stovetop take on the Provençal classic — thinly sliced vegetables cooked gently in olive oil and tomato until tender and full of flavor.

Serves 4

Ingredients

  • 3 tbsp olive oil, divided

  • 1 small onion, finely chopped

  • 3 garlic cloves, minced

  • 1 can (14 oz) crushed tomatoes

  • ½ tsp dried thyme

  • ½ tsp dried oregano

  • 1 zucchini, thinly sliced into rounds

  • 1 yellow squash, thinly sliced into rounds

  • 1 medium eggplant, thinly sliced into rounds

  • 3–4 Roma tomatoes, thinly sliced into rounds

  • Salt & freshly cracked pepper, to taste

  • Handful of fresh basil or thyme, for garnish

Instructions

  • Start the base:
    Heat 2 tablespoons of olive oil in a large sauté pan or shallow Dutch oven over medium heat. Add the onion and cook until softened and translucent, 4–5 minutes. Stir in the garlic and cook for another minute.

  • Add the tomato layer:
    Pour in the crushed tomatoes, add the thyme, oregano, salt, and pepper. Simmer uncovered for 5–7 minutes, stirring occasionally, until slightly thickened.

  • Layer directly in the pan:
    Reduce heat to low. Nestle the sliced vegetables into the tomato base, overlapping in a circular pattern (alternating zucchini, squash, eggplant, and tomato). Drizzle the top with the remaining tablespoon of olive oil and season lightly with salt and pepper.

  • Simmer and steam:
    Cover and cook on low heat for 25–30 minutes, until the vegetables are tender and infused with the tomato sauce. If the sauce reduces too much, add a splash of water to keep it loose and saucy.

  • Finish:
    Uncover, let rest for a few minutes, then drizzle with a bit more olive oil and scatter fresh basil or thyme over the top before serving.