Ma Belle Mere's Ratatouille
"This ratatouille is a great make-ahead option for summer entertaining, as the flavor benefits from some time to develop. It can be refrigerated in an airtight container for up to three days. It's delicious hot or at room temperature. Recipe courtesy of Clare Vivier...."
INGREDIENTS
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1/2 cup extra-virgin olive oil, plus more for serving
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1 medium white onion, chopped (1 1/2 cups)
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2 medium red bell peppers, ribs and seeds removed, cut into 3/4-inch pieces (3 cups)
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5 cloves garlic, minced (3 tablespoons)
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1 tablespoon tomato paste
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2 medium eggplants, peeled and cut into 1/2-inch cubes (8 cups)
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2 cups dry white wine, such as Sauvignon Blanc
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4 medium tomatoes, quartered
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Coarse salt and freshly ground pepper
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4 medium zucchini, cut into 1/4-inch rounds (6 cups)
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2 sprigs flat-leaf parsley
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2 sprigs thyme
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3 large fresh basil leaves, plus more for serving
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4 fresh bay leaves
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