Ratatouille

Instructions

1. Prepare the eggplant
   Place cubed eggplant in a colander, sprinkle with salt, and let sit for 20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
2. Sauté the vegetables
   Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant. Remove and set aside.
3. Cook each vegetable separately
   Working in batches, add a bit more olive oil to the pot and sauté eggplant until golden, about 5 minutes, then transfer to a plate. Repeat with zucchini, and then bell peppers, cooking each vegetable until slightly softened but not mushy.
4. Prepare the tomato base
   Add the remaining olive oil to the pot, then add the tomatoes, bay leaves, thyme, and rosemary. Simmer for 5-7 minutes until the tomatoes break down and form a sauce.
5. Combine and simmer
   Return all vegetables to the pot with the tomato sauce. Season with salt and pepper. Cover and simmer on low heat for 30-40 minutes, stirring occasionally, until vegetables are tender but still hold their shape.
6. Add fresh herbs
   Remove bay leaves and herb sprigs. Stir in the fresh basil and parsley. Taste and adjust seasoning if necessary.
7. Rest and serve
   Let the ratatouille rest for at least 15 minutes before serving to allow flavors to meld. Serve warm or at room temperature, garnished with additional fresh basil leaves.