Alice Waters' ratatouille fusses only where it needs to fuss (over the eggplant), and adds a few smart, modern details -- red chili flakes, a basil bouquet -- that improve on a well-worn classic. GET THE RECIPE ►►https://f52.co/2F2cAtSServes: 6 to 8 Prep time: 20 min Cook time: 50 minIngredients:1 medium or 2 small eggplant, cut into 1/2-inch dice4 tablespoons olive oil, divided, plus more to taste2 medium onions, cut into 1/2-inch dice4 to 6 garlic cloves, chopped1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped1 pinch dried chile flakes2 sweet peppers, cut into 1/2-inch dice3 medium summer squash, cut into 1/2-inch dice3 ripe medium tomatoes, cut into 1/2-inch diceSalt to tasteSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.