Classic Ratatouille

Few dishes capture the polish and restraint of French cooking quite like ratatouille. Here, carefully sliced vegetables are arranged in a striking spiral, then roasted slowly over a bright, herb-forward tomato base. Made in the Everyday Pan for flawless results, it promotes even heat and gentle roasting for vegetables that are tender yet retain their vibrant color. Pair it with pasta or polenta for a modern expression of a dish that has remained iconic for generations.

1 medium globe eggplant or 2 small Japanese eggplants

1 large zucchini

3 Roma tomatoes

1 red onion

1 yellow bell pepper

2 tablespoons, plus 1/4 cup extra virgin olive oil

1 yellow onion, diced

4 cloves garlic, minced or pressed

1 tablespoon dried oregano

1 tablespoon dried thyme

2 (14-ounce) cans crushed tomatoes

Kosher salt

Freshly ground black pepper

1 teaspoon granulated sugar

2 tablespoons fresh basil, chiffonade

2 tablespoons fresh flat-leaf parsley, chopped

Slice the eggplant, zucchini, tomatoes, red onion and yellow bell pepper into thin slices, trying to keep all slices roughly the same size and thickness. Set aside.

Preheat oven to 375° F.

Heat 2 tablespoons olive oil in an Everyday Pan or sauté pan set over medium heat. When the oil is hot, add the yellow onion and red bell pepper. Cook until onion is softened and starting to brown, about 5 minutes. Add the garlic and cook until garlic is fragrant, about 1 minute. Add the oregano and thyme and cook 1 minute longer. Add the crushed tomatoes and stir to combine. Cook over medium heat stirring often until tomato sauce is slightly thickened, about 10 minutes. Season tomato sauce with salt, pepper and sugar to taste. Remove pan from heat.

Arrange the sliced eggplant, zucchini, tomatoes, red onion and yellow bell pepper on top of the tomato sauce in a consistent pattern, starting at the edge of the pan and following the contour of the pan to form a spiral. Drizzle remaining 1/4 cup olive oil over the top of the vegetables and season with a generous pinch of salt and pepper.

Cover pan with foil and place in preheated oven. Roast covered for about 40 minutes, until vegetables are slightly softened. Uncover and continue roasting until the vegetables on top are slightly browned, about 20-25 minutes longer.

Remove pan from the oven, and garnish with fresh basil and parsley for serving.