Serves 6
4 Tbl extra-virgin olive oil, divided
1 large yellow onion, peeled and thinly sliced
2 garlic cloves, peeled and finely minced
1 tsp fresh thyme leaves, roughly chopped
1/4 tsp fennel seeds
1 medium-large eggplant, cut into 1/2-inch cubes (about 3-4 cups)
2 medium red, orange or yellow bell peppers, cored, seeded and thinly sliced
3 small zucchini, sliced lengthwise then cut into thin slices
2 pints cherry tomatoes, sliced in half lengthwise
2 tsp fresh oregano leaves, roughly chopped
1/2 cup fresh basil leaves, chopped
kosher salt & freshly ground black pepper, to taste
Heat a very large sauté pan over high heat for about a minute. Lower the heat to medium, add 2 Tbl olive oil and heat about 30 seconds longer. Add the sliced onions. Season generously with salt and pepper. Cook, stirring occasionally, until the onions are just turning tender, about 7 minutes. Add the garlic, thyme and fennel seed and cook, stirring frequently, for another 2 minutes. Add the remaining 2 Tbl olive oil and stir to combine. Add the eggplant. Cook, stirring occasionally, until the eggplant softens slightly, about 8 minutes. Add the bell pepper, and cook, stirring occasionally, about 4 minutes. Add the zucchini, and cook, stirring occasionally, until tender, about 10 minutes. Add the tomatoes, and cook, stirring occasionally, until tender, about 7 minutes. Stir in the oregano and basil. Taste, then season as needed with salt and pepper.
Serve warm. The ratatouille can be kept refrigerated in an air-tight container for up to five days. Reheat before serving.
