Published: by Absolutely Recipes, in the recipes category.

Ratatouille Recipe.

Ingredients:

3 TBSPs extra-virgin olive oil, more for drizzling
1/2 yellow onion, coarsely chopped
1 pound eggplant, stemmed and cut into 1/2-inch pieces
1 TSP sea salt, divided
3 garlic cloves, chopped
3 cups cherry tomatoes, divided
1 red or yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces
2 medium zucchini, halved and sliced into 1/2-inch thick half-moons
1 TBSPs fresh thyme leaves
1 TSP herbes de Provence
1/2 TSP dried oregano
Freshly ground black pepper
Pinch of red pepper flakes
2 TBSP white wine vinegar, divided
Fresh basil and/or thyme leaves, for garnish

Recipe Instructions:

Preheat the oven to 400 degrees.
Heat 2 TBSPs olive oil in a Dutch oven over medium heat.
Add the onion, eggplant, and 1/2 TSP salt and cook until soft, about 8 to 10 minutes.
Add the garlic, half the tomatoes, the bell pepper, zucchini, thyme, herbes de Provence, oregano, the remaining salt, and pinches of black pepper and red pepper flakes.
Cook for 10 more minutes, stirring occasionally.
Stir in 1 TBSP of the vinegar.
Top with the remaining cherry tomatoes and bake uncovered for 17 to 20 minutes until the tomatoes start to burst.
Remove from the oven, stir in the remaining 1 TBSP vinegar, drizzle with olive oil, and garnish with fresh herbs.
Season to taste with more salt, pepper, as desired.

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