Ratatouille

1. Preparation

Gather all ingredients on the countertop to ensure you have everything ready.

Wash and dry the vegetables thoroughly.

Dice the onion and garlic finely.

Cut the bell peppers into small cubes.

Slice the zucchini and yellow squash into thin rounds.

Dice the eggplant into small cubes, sprinkle with salt, and let it sit for 15 minutes to draw out moisture.

Chop the fresh herbs (thyme and basil) and set aside.

2. Cooking

In a large skillet or Dutch oven, heat the olive oil over medium heat.

Add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.

Add the bell peppers to the skillet and cook for an additional 5 minutes until they start to soften.

Rinse and pat dry the eggplant to remove excess moisture, then add it to the skillet. Sauté for 5 minutes.

Stir in the zucchini and yellow squash, cooking until all vegetables are tender, about 10 minutes.

Add the diced tomatoes, tomato paste, thyme, salt, and pepper. Stir well to combine.

Reduce the heat to low and let the mixture simmer for 20 minutes, allowing the flavors to meld.

Taste and adjust seasoning if necessary, then stir in fresh basil just before serving.

3. Serving

Transfer the ratatouille to a serving dish.

Drizzle a little olive oil on top for added richness.

Garnish with additional fresh basil leaves if desired.

Serve warm or at room temperature as a main or side dish.