Classic French Ratatouille

Instructions

1. Prepare the eggplant
   Place the eggplant cubes in a colander, sprinkle with salt, and let sit for 20 minutes. This draws out moisture and bitterness. Rinse and pat dry with paper towels.
2. Sauté the vegetables in stages
   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Cook the eggplant until golden, about 5-7 minutes, then remove and set aside. Add more oil as needed and repeat the process with zucchini, then bell peppers, cooking each vegetable separately until lightly browned.
3. Create the flavor base
   In the same pot, add another tablespoon of oil if needed and sauté the onions until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the chopped tomatoes, thyme, and bay leaf, and simmer for 10 minutes until the tomatoes break down and form a sauce.
4. Combine and simmer
   Return all the cooked vegetables to the pot with the tomato sauce. Season with salt and pepper. Reduce heat to low, cover partially, and simmer gently for 30-45 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded together.
5. Add the fresh herbs
   Remove from heat and discard the bay leaf. Stir in the fresh basil and parsley. Taste and adjust seasoning if necessary. Let the ratatouille rest for 10 minutes before serving to allow flavors to further develop.
6. Serve and garnish
   Serve warm or at room temperature, drizzled with a little extra virgin olive oil and garnished with additional fresh basil leaves. Ratatouille tastes even better the next day when the flavors have had time to develop further.