Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Start with the globe eggplant; peel the outside and cut into planks about 3/4 inch thick, then cut into irregular size pieces.

Place the eggplant in a colander set over a large bowl.

Cut zucchini into quarter-inch rounds and add kosher salt to both the zucchini and eggplant; massage with hands and let sit for about 30 minutes to release liquid.

Transfer the eggplant to a baking sheet to dry.

Heat a Dutch oven over medium-high heat and add 3/4 cup extra virgin olive oil.

Brown the eggplant in two batches, ensuring it gets some color on the edges; the eggplant will not be cooked through.

Add another quarter cup of olive oil to the pot and then add 1 sliced yellow onion, 1 coarsely chopped red bell pepper, and 2 thinly sliced garlic cloves; stir and cook until soft and caramelized.

Add a bundle of fresh thyme and stir every minute for even cooking.

Once the peppers and onions have softened, add half the cherry tomatoes and cook for another 5 minutes until they start to break down and caramelize.

Return the remaining cherry tomatoes to the pot without stirring, allowing them to retain their shape.

Season with salt and pepper, then place the pot in the oven for about 20 minutes to allow the flavors to mingle and the tomatoes to soften.

After 20 minutes, check that the tomatoes are soft and the skins have slipped off; discard the thyme branch.

Add fresh basil for a touch of freshness before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens