Ratatouille

Ingredients

• globe eggplant1 large, in 3/4-inch dice
• zucchini2 medium, in 3/4-inch dice
• red bell pepper1, in 3/4-inch dice
• yellow bell pepper1, in 3/4-inch dice
• yellow onion1 large, diced
• garlic5 cloves, sliced
• ripe tomatoes1.5 lb, in 3/4-inch dice
• fresh thyme5 sprigs
• bay leaf1
• fresh basilsmall bunch
• extra-virgin olive oil1/2 cup

Steps

1. 1

   Salt the eggplant and zucchini.

   Salt the eggplant and zucchini in a colander for 15 minutes, then pat dry.

2. 2

   Cook eggplant, zucchini, and peppers separately.

   Heat 2 tbsp olive oil in a wide pan. Cook the eggplant over medium-high until deeply golden, 8 minutes. Set aside. Repeat with zucchini, then peppers, in fresh oil each time.

3. 3

   Sweat onion and cook garlic.

   In the same pan with 2 tbsp oil, sweat the onion until soft, 8 minutes. Add the garlic and cook 1 minute.

4. 4

   Simmer tomatoes with herbs.

   Add the tomatoes, thyme, and bay. Simmer until saucy, about 10 minutes.

5. 5

   Fold vegetables and simmer gently.

   Fold all the vegetables back in. Simmer gently uncovered for 15 more minutes to marry. Discard bay and thyme stems.

6. 6

   Add basil and season.

   Off heat, tear in the basil. Season with salt and pepper. Even better after a night in the fridge — serve warm or at room temperature.