French Ratatouille

Instructions

1. Prepare the vegetables
   Wash and cut all vegetables according to the ingredients list. Salt the eggplant cubes lightly and set aside for 15 minutes to draw out excess moisture. Pat dry with paper towels.
2. Sauté the onions and garlic
   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Cook the vegetables in batches
   Working in batches, add the eggplant, zucchini, and bell peppers to the pot with a little more olive oil as needed. Cook each batch for about 5 minutes until slightly softened, then transfer to a plate.
4. Prepare the tomato base
   In the same pot, add the chopped tomatoes, thyme, and bay leaves. Cook for about 10 minutes until the tomatoes break down and release their juices, creating a sauce-like consistency.
5. Combine and simmer
   Return all the sautéed vegetables to the pot with the tomato mixture. Stir gently to combine. Season with salt and pepper. Reduce heat to low, cover, and simmer for 30-45 minutes, stirring occasionally, until all vegetables are tender but not mushy.
6. Add fresh herbs
   Five minutes before removing from heat, stir in the torn basil leaves and chopped parsley. Taste and adjust seasoning if necessary.
7. Rest and serve
   Remove from heat, discard bay leaves, and let rest for at least 15 minutes to allow flavors to meld. Ratatouille can be served warm, at room temperature, or even cold. Drizzle with a little extra olive oil and garnish with additional fresh basil before serving.