Creole Ratatouille

Instructions

1. Prepare the vegetables
   Place the eggplant cubes in a colander, sprinkle with salt, and let sit for 20 minutes to draw out the bitter juices. Rinse and pat dry with paper towels. Meanwhile, chop all other vegetables as directed.
2. Sauté the vegetables
   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the eggplant and zucchini in batches, cooking until lightly browned, about 5 minutes per batch. Transfer to a plate and set aside.
3. Create the flavor base
   Add the remaining tablespoon of olive oil to the pot. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add bell peppers and okra, cooking for another 5 minutes until they begin to soften.
4. Combine and season
   Return the eggplant and zucchini to the pot. Add diced tomatoes with their juice, Creole seasoning, thyme, bay leaves, and cayenne pepper. Stir well to combine all ingredients.
5. Simmer the stew
   Reduce heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally. The vegetables should become tender but not mushy. If the mixture becomes too dry, add a little water or vegetable broth.
6. Finish and serve
   Remove bay leaves. Taste and adjust seasoning with salt and black pepper. Stir in fresh parsley. Serve hot as a side dish or over rice as a main course. Can also be served at room temperature or chilled.