Instructions for Ratatouille

Preheat the Oven: Set your oven to 425°F, positioning one rack in the middle and another in the upper third. If you’d like an easy cleanup, line two large rimmed baking sheets with parchment paper.

Prepare the Tomatoes: Use a paring knife to remove any tough cores from the tomatoes. Grate them using the large holes of a box grater into a bowl (holding the tomato at a diagonal makes this easier), and chop any leftover skin. Alternatively, you can pulse the tomatoes in a food processor until they reach a frothy consistency. Set the prepared tomatoes aside.

Prepare the Eggplant: On one baking sheet, combine the diced eggplant with 2 tablespoons of olive oil, tossing to lightly coat. Spread the eggplant into a single layer, sprinkle with ¼ teaspoon of salt, and set aside.

Prepare the Other Vegetables: On the second baking sheet, toss the bell pepper, zucchini, and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon of salt. Arrange these vegetables in a single layer. Place the eggplant sheet on the middle rack and the other vegetables on the top rack. Set a timer for 15 minutes.

Cook the Onion: While the vegetables roast, heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon of salt. Sauté, stirring occasionally, until the onion is tender and starting to caramelize, about 8 to 10 minutes.

Add Garlic and Tomatoes: Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes, using a wooden spoon or a sturdy silicone spatula to scrape up any browned bits from the bottom of the pot. Reduce the heat to medium-low to maintain a gentle simmer.

Redistribute the Vegetables: Once the 15 minutes are up, take both baking sheets out of the oven. Stir and redistribute the contents evenly across the pans. Move the eggplant to the top rack and the other vegetables to the middle rack.

Finish Roasting: Bake until the eggplant is golden at the edges, about 10 more minutes (it will cook faster than the other vegetables). Remove the eggplant and carefully stir it into the simmering tomato sauce.

Cook the Other Vegetables: Allow the squash and bell pepper to continue baking until the peppers are caramelized, about 5 to 10 additional minutes. Transfer these vegetables into the sauce and let everything simmer for another 5 minutes to blend the flavors.

Final Touches: Remove the pot from heat and stir in 1 teaspoon of olive oil, fresh basil, and red pepper flakes. Crumble dried oregano into the pot, and season with additional salt (typically about ¼ teaspoon more) and black pepper to taste.

Serve: Dish out the ratatouille into bowls, optionally drizzling with olive oil or adding extra chopped basil and black pepper. This stew tastes even better as it cools and is delightful reheated the next day. It can be stored in the refrigerator for up to 4 days or frozen for several months.