Provençal Ratatouille

Ingredients

• 3 cups 1/4-inch diced summer squash, such as zucchini and yellow squash
• 3 cups 1/4-inch diced Italian eggplant
• Kosher salt and freshly ground black pepper
• 3/4 cup extra-virgin olive oil, divided, plus more as needed
• 3 cups 1/4-inch diced yellow onion
• 6 medium cloves garlic, minced
• 3 cups 1/4-inch diced red and yellow bell pepper
• 2 cups pureed canned whole tomatoes, with their juices, from 1 can
• 1 bouquet garni, made from fresh herbs such as thyme, parsley, and basil, tied together with butcher's twine
• Chopped fresh parsley leaves and tender stems, for garnish, optional

Directions

1. Set the summer squash in a wire mesh strainer over a bowl, and put the eggplant in a second wire mesh strainer over a second bowl. Sprinkle both generously with kosher salt, toss to coat, and leave them to release moisture for at least 15 minutes and up to 1 hour. Pour off any liquid from the bowls.
2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat until it glints. Add the onion and garlic, season with salt, and cook, stirring often, until they have softened, about 6 minutes. Spoon the onion and garlic onto a rimmed baking sheet, spread them out evenly, and let them cool for 3 minutes. Move the onion and garlic into a large pot.
3. While that cools, pour another 3 tablespoons olive oil into the skillet and heat it over medium-high heat until glossy. Add the bell pepper, season with salt, and cook, stirring, until softened, about 7 minutes. Spread the bell pepper on the rimmed baking sheet in an even layer and cool for 3 minutes. Add the bell pepper to the pot with the onion.
4. Pour 3 more tablespoons olive oil into the skillet and warm it over medium-high heat until shimmering. Add the summer squash and cook, stirring, until it softens, about 4 minutes. Tip it onto the rimmed baking sheet, spread it into an even layer, and let it cool for 3 minutes. Transfer it to the pot with the onion and bell pepper.
5. Add the remaining 3 tablespoons olive oil to the skillet and heat over medium-high heat until shimmering. Stir in the eggplant and cook until softened, about 4 minutes; if the pan looks dry while the eggplant cooks, add more olive oil as needed. Scrape the eggplant into the pot with the other vegetables and stir everything together.
6. Place the pot over medium-high heat, then stir in the tomato puree and herb bundle. Once the ratatouille is gently bubbling, reduce the heat to medium and continue cooking, stirring, until the tomato puree has thickened into a sauce that clings to the vegetables, about 15 minutes. Remove and discard the herb bundle. Season with salt, stir in chopped parsley if you’re using it, and finish with a small drizzle of fresh extra-virgin olive oil. Serve right away, or chill and serve reheated, slightly chilled, or at room temperature.