Ratatouille (Provençal Vegetable Stew)

Ingredients:

• 1 medium eggplant, diced into 1-inch cubes

• 2 medium zucchinis, sliced into ½-inch rounds

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 large onion, chopped

• 2 cloves garlic, minced

• 4 ripe tomatoes, diced or canned (peeled, whole)

• 3 tablespoons olive oil

• 1 teaspoon herbes de Provence (or a mix of thyme, rosemary, and oregano)

• 1 bay leaf

• Salt and freshly ground black pepper

• Fresh basil leaves for garnish

Instructions:

1. Prepare the Eggplant:

   • Place the diced eggplant in a colander and sprinkle liberally with salt. Let it sit for 30 minutes to draw out bitterness and moisture. Rinse thoroughly and pat dry with paper towels.

2. Cook the Onion and Garlic:

   • Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Sauté the onion until soft and translucent (about 5 minutes). Add garlic and cook for another minute.

3. Cook the Vegetables:

   • Add the eggplant and another tablespoon of olive oil. Cook for 5–7 minutes, stirring occasionally, until slightly softened.

   • Stir in the bell peppers and zucchini. Continue cooking for 8–10 minutes until all vegetables are tender but still hold their shape.

4. Add the Tomatoes and Herbs:

   • Stir in the diced tomatoes, herbes de Provence, and bay leaf. Reduce heat to low, cover, and simmer gently for 20–25 minutes, stirring occasionally. The vegetables should become tender but not mushy.

5. Season and Garnish:

   • Remove the bay leaf. Season the ratatouille with salt and pepper to taste.

   • Garnish with fresh basil leaves before serving.

6. Serve Suggestions:

   • Serve warm or at room temperature with crusty bread, or as a side dish with grilled fish or chicken. It can also be used as a topping for pasta or rice.