Provençal Ratatouille

Ingredients

• •Eggplant
• •Zucchini
• •Bell pepper
• •Tomato
• •Onion
• •Garlic
• •Olive oil
• •Fresh thyme
• •Fresh basil
• •Bay leaf

Steps

1. 1Cut the eggplant, zucchini, and bell pepper into similarly sized chunks, keeping each vegetable separate.
2. 2Heat olive oil in a wide pan and sauté the eggplant on its own over medium heat for about 8 minutes, until it turns golden and softens, then transfer it to a bowl.
3. 3Repeat the process separately with the zucchini and then the bell pepper, cooking each vegetable individually so their distinct textures and flavors stay intact.
4. 4In the same pan, cook chopped onion and garlic for a few minutes until softened, then add chopped tomato, thyme, and a bay leaf.
5. 5Let the tomato mixture simmer for about 15 minutes, stirring occasionally, until it breaks down into a thick, fragrant sauce.
6. 6Return all the separately cooked vegetables to the pan with the tomato sauce, folding them together gently so they keep some of their individual shape.
7. 7Simmer everything together over low heat for another 15 minutes, allowing the flavors to meld without turning the vegetables mushy.
8. 8Season with salt and pepper to taste, and remove the bay leaf.
9. 9Tear fresh basil leaves over the top just before serving, either warm or at room temperature.