Vegetable Ratatouille

Instructions

1. Prepare the vegetables
   Wash all vegetables thoroughly. Cut eggplants and zucchini into 1-inch cubes. Remove seeds from bell peppers and cut into 1-inch pieces. Dice the onion and mince the garlic. If using fresh tomatoes, blanch them in boiling water for 30 seconds, then peel and chop.
2. Salt the eggplant
   Place eggplant cubes in a colander, sprinkle with salt, and let sit for 15-20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
3. Sauté the vegetables
   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant. Add bell peppers and cook for 5 minutes, then add zucchini and eggplant. Cook all vegetables for 10 minutes, stirring occasionally.
4. Add tomatoes and seasonings
   Add chopped tomatoes, tomato paste, thyme sprigs, and bay leaf to the pot. Season with salt and pepper. Stir well to combine all ingredients.
5. Simmer the ratatouille
   Reduce heat to low, cover the pot, and simmer for 30-40 minutes, stirring occasionally. The vegetables should be tender but not mushy. If the mixture becomes too dry, add a few tablespoons of water.
6. Finish and serve
   Remove from heat and discard thyme sprigs and bay leaf. Stir in the torn basil leaves and drizzle with the remaining tablespoon of olive oil. Taste and adjust seasoning if necessary. Let the ratatouille rest for 10 minutes before serving to allow flavors to meld together.