This traditional French Provencal dish is both colorful and flavorful. Cutting all the vegetables as uniform as possible is the key to perfecting this dish.
Add the oil and preheat the pan to 400°F/200°C (medium-high).
Add the onions and cook them for 30 seconds, stirring frequently.
Add the peppers and continue cooking for 1 minute, stirring frequently until they begin to soften.
Cook the garlic for 30 seconds, stirring frequently until the garlic just begins to brown.
Continue cooking for 1 minute and 30 seconds, stirring frequently until the eggplant begins to soften.
Continue cooking for 4 minutes, stirring frequently until the squash softens.
Reduce the temperature to 225°F/110°C and simmer the ratatouille for 15 minutes, stirring occasionally. The sauce will reduce down and the vegetables will be fork tender when complete.
Remove the bay leaf and thyme and finish the ratatouille with a touch of olive oil and a few leaves of fresh basil. Serve immediately.
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