French Ratatouille

1. Preparation

Wash and dry all vegetables thoroughly.

Cut the eggplant into 1/2-inch cubes and sprinkle with salt. Let it sit for 15 minutes to draw out moisture and bitterness, then rinse and pat dry.

Dice the zucchini, bell peppers, and onion into 1/2-inch pieces.

Chop the garlic finely and set aside.

Chop the fresh basil and thyme leaves.

Prepare the canned tomatoes by draining excess liquid and crushing the tomatoes by hand.

2. Cooking

In a large skillet or Dutch oven, heat 3 tablespoons of olive oil over medium heat.

Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened.

Add the garlic and cook for another minute until fragrant.

Stir in the bell peppers and cook for about 5 minutes until they soften.

Add the eggplant and cook for 5-7 minutes, stirring frequently.

Incorporate the zucchini and continue to cook for another 5 minutes.

Add the crushed tomatoes, fresh herbs (basil and thyme), salt, and pepper. Stir well to combine.

Cover the skillet, reduce the heat to low, and let the ratatouille simmer for 25-30 minutes, stirring occasionally. Allow the flavors to meld and the vegetables to become tender.

Taste and adjust seasoning as needed before serving.

3. Serving

Once cooked, remove the skillet from heat and let it rest for a few minutes.

Serve the ratatouille warm or at room temperature, either as a main dish with crusty bread or as a side dish.