Eaten warm straight from the pot or leftovers cold from the fridge, this versatile classic ratatouille is a great way to use summer veggies.
1 medium eggplant, cut into 1/2-inch dice
4 tablespoons olive oil
1 large white onion, cut into 1/2-inch dice
4 to 6 garlic cloves, peeled and minced
1/2 bunch basil, tied into a bundle with kitchen twine
Pinch of crushed red pepper flakes
1/2 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
3 medium summer squash, cut into 1/2-inch dice
3 ripe medium tomatoes, cut into 1/2-inch dice
Add 2 tablespoons olive oil to a large saucepan over medium heat. Sauté the eggplant, stirring frequently, until golden brown, about 5 minutes. Use a slotted spoon to remove the eggplant and set aside.
Pour the remaining olive oil into the large saucepan and cook the onions, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, basil, red pepper flakes, salt and pepper. Sauté until fragrant, about 2-3 minutes. Add the peppers and cook for 2 to 3 minutes. Then add the summer squash and cook for 2 to 3 minutes. Stir in the tomatoes and cook for 10 minutes. Add the eggplant and cook 10 to 15 minutes until all the vegetables are soft.
Remove the basil before serving and season to taste. Serve warm or cold.