French Ratatouille
Instructions
- 1
Cut the eggplant, zucchini, bell peppers, and tomatoes into 1/2-inch (1.25 cm) cubes. Dice the onion and mince the garlic.
- 2
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and cook for another minute until fragrant.
- 4
Add the eggplant and cook for 5 minutes, stirring occasionally.
- 5
Add the bell peppers and cook for another 5 minutes.
- 6
Add the zucchini, tomatoes, tomato paste, thyme, bay leaf, and remaining olive oil. Season with salt and pepper.
- 7
Bring to a simmer, then reduce heat to low. Cover partially and simmer for 30-40 minutes, stirring occasionally, until vegetables are tender but not mushy.
- 8
Remove the bay leaf and stir in fresh basil during the last 5 minutes of cooking.
- 9
Taste and adjust seasoning as needed. Serve hot as a side dish or let cool to room temperature.
Chef's Note
"This rustic Provençal classic transforms simple summer vegetables into something magical through slow roasting and fragrant herbs. Don't worry about perfect knife cuts – ratatouille is meant to be rustic, and every version tells its own delicious story."
