Ratatouille

Ingredients

1lb eggplant, cut into ⅓-inch cubes

Salt

6 tablespoons extra virgin olive oil, plus more for serving

2 medium yellow zucchini (about 1 lb), cut into ⅓-inch cubes

1 medium yellow onion, finely chopped

1 green pepper, cut into ¼-inch dice

5 large cloves garlic, chopped

1lb Roma tomatoes, cut into ⅓-inch cubes, with their juices

1 tablespoon tomato paste

¾ teaspoon sugar

¼ teaspoon crushed red pepper flakes (optional)

3 tablespoons chopped fresh basil

Instructions

1. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.

2. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.

3. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes.

4. Add the garlic and continue cooking for about 3 minutes more. Do not brown.

5. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.

6. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.

7. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through.

8. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

By Jennifer Segal