3cupszucchini and/or yellow squashsliced into ½ inch slices
¼teaspooncrushed red pepper flakesoptional
1bay leafdried or fresh
4largetomatoesseeded, peeled, and chopped
½teaspoonkosher saltor to taste
Peel and dice eggplant into ½ inch cubes. Place eggplant in colander or over cooking rack and generously sprinkle with kosher salt. Let sit for 30 minutes to 1 hour and then rinse well and pat dry.
For larger tomatoes, you need to skin the tomatoes. Bring a pot of water to a boil. Score the top of the tomatoes by cutting an "X" on the top of the tomato. Drop tomatoes into boiling water for 30 seconds to 1 minute. Remove tomatoes from water and place into ice bath. Once cooled, remove tomatoes from ice bath skin should peel off easily. Cut tomatoes open and gently squeeze out seeds over the garbage or sink. Coarsely chop tomatoes. NOTE: Skip this step if using canned tomatoes, or cherry/grape tomatoes. Instead, simply cut the grape or cherry tomatoes in half.
Heat oil in large dutch oven or sauce pan over medium heat. Add in onion and saute for 5-7 minutes, or until onions have softened.
Add in oregano and garlic and saute for 1-2 minutes longer.
Add in zucchini, peppers, prepared eggplant, prepared tomatoes, olives, bay leaf, red pepper flakes (if using), oregano, and salt.
Simmer covered for about 45 minutes. Remove lid and turn up the heat to medium and allow to cook for 15 additional minutes to reduce liquid.
Taste and adjust seasonings with additional salt and pepper if desired
Serve with a drizzle of olive oil.
In place of the large tomatoes, you can use 1-pint cherry/grape tomatoes or 1 (16- ounce) can diced tomatoes (no need to drain the juice.)
Leftover Ratatouille can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Spanish olives are not traditional, but add so much flavor and texture. Feel free to omit.
Ratatouille is delicious served plain, with a dollop of sour cream, or used as a pasta sauce.