- 3 cups 1/4-inch diced summer squash, such as zucchini and yellow squash (about 4 small or 2 medium squash)
- 3 cups 1/4-inch diced Italian eggplant (about 1 medium eggplant)
- Kosher salt and freshly ground black pepper
- 3/4 cup (12 tablespoons) extra-virgin olive oil, divided, plus more as needed
- 3 cups 1/4-inch diced yellow onion (about 3 medium onions)
- 6 medium cloves garlic, minced (about 2 tablespoons)
- 3 cups 1/4-inch diced red and yellow bell pepper (about 4 large peppers)
- 2 cups pureed canned whole tomatoes, with their juices, from 1 (28-ounce) can (see note above)
- 1 bouquet garni (herb bundle), made from fresh herbs such as thyme, parsley, and basil, tied together with butcher's twine (see note above)
- Chopped fresh parsley leaves and tender stems, for garnish (optional)
DIRECTIONS
- 1.Place summer squash in a wire mesh strainer set over a bowl; place eggplant in a second wire mesh strainer and set over a second bowl. Toss both with a liberal amount of kosher salt and let stand to drain at least 15 minutes and up to 1 hour. Discard any liquid that collects in the bowls.
- 2.In a large skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering. Add onion and garlic, season with salt, and cook, stirring, until softened, about 6 minutes. Scrape onion and garlic onto a rimmed baking sheet and spread in an even layer to cool for 3 minutes. Transfer onion and garlic to a large pot.
- 3.Meanwhile, add 3 more tablespoons olive oil to skillet and heat over medium-high heat until shimmering. Add bell pepper, season with salt, and cook, stirring, until softened, about 7 minutes. Scrape bell pepper onto the rimmed baking sheet in an even layer to cool for 3 minutes. Transfer bell pepper to pot with onion.
- 4.Add 3 more tablespoons olive oil to skillet and heat over medium-high heat until shimmering. Add summer squash and cook, stirring, until softened, about 4 minutes. Scrape onto rimmed baking sheet in an even layer to cool for 3 minutes. Transfer to pot with onion and bell pepper.
- 5.Add remaining 3 tablespoons olive oil to skillet and heat over medium-high heat until shimmering. Add eggplant and cook, stirring, until softened, about 4 minutes; add more olive oil as needed if skillet dries out while cooking eggplant. Scrape eggplant into pot with other vegetables and stir to combine.
- 6.Set pot of vegetables over medium-high heat and stir in tomato puree and herb bundle; heat until ratatouille is gently bubbling, then lower heat to medium and cook, stirring, until tomato puree coats vegetables in a thick sauce, about 15 minutes. Discard herb bundle. Season with salt, stir in chopped parsley (if using), and drizzle with a small amount of fresh extra-virgin olive oil. Serve right away, or chill and serve either reheated, slightly chilled, or at room temperature.