Ratatouille

🔥 Prep

• Rinse the 1 eggplant, trim ends, and cut into 1‑cm cubes.
• Rinse the 2 zucchinis, trim ends, and slice into half‑moon pieces about 1 cm thick.
• Rinse the 4 tomatoes, remove stems, and dice into 1‑cm pieces.
• Rinse the 2 bell peppers, halve, remove seeds and membranes, and cut into 1‑cm strips.
• Peel and mince the 3 garlic cloves.
• Measure out 3 tbsp olive oil and 1 tsp Herbes de Provence; set aside.

🔥 Cook

• 1. Heat the 3 tbsp olive oil in a large heavy‑bottomed pot or Dutch oven over medium heat until shimmering.
• 2. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
• 3. Add the eggplant cubes, sprinkle with a pinch of salt, and cook, stirring occasionally, for 5 minutes until they begin to soften and turn lightly golden.
• 4. Add the zucchini slices and bell‑pepper strips, stir to combine, and continue cooking over medium heat for 4 minutes, allowing the vegetables to release some moisture.
• 5. Add the diced tomatoes, Herbes de Provence, and another pinch of salt and pepper; stir well.
• 6. Reduce the heat to low, cover the pot, and let the mixture simmer gently for 20 minutes, stirring occasionally to prevent sticking.
• 7. After 20 minutes, uncover and increase heat to medium‑low for 5 minutes to thicken the sauce, stirring frequently.
• 8. Taste and adjust seasoning with additional salt, pepper, or Herbes de Provence if needed; remove from heat.

🔥 Serve

• Transfer the ratatouille to a shallow serving bowl and drizzle with a little extra‑virgin olive oil for shine.
• Garnish with freshly chopped basil or parsley if desired.
• Serve warm as a side dish alongside crusty French bread, cooked quinoa, or over a bed of creamy polenta.
• Can also be enjoyed cold or at room temperature as a salad topping.