Ratatouille Provençale

Method

1. 1

   Place the eggplant cubes in a colander, sprinkle with 1 teaspoon of salt, and let drain for 20 minutes. Rinse and pat dry with paper towels.

   ⏲ 20 min

2. 2
   Sautéing

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the eggplant in a single layer (work in batches if needed) and sauté until golden brown and softened, about 6-8 minutes. Transfer to a bowl.

   ⏲ 8 min

3. 3
   Sautéing

   In the same pot, heat another 2 tablespoons of olive oil. Add the zucchini and sauté until lightly browned and just tender, about 5 minutes. Transfer to the bowl with the eggplant.

   ⏲ 5 min

4. 4
   Sautéing

   Reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.

   ⏲ 5 min

5. 5
   Sautéing

   Add the red bell pepper and cook for 3 minutes until it begins to soften.

   ⏲ 3 min

6. 6
   Sautéing

   Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant and the paste darkens slightly.

   ⏲ 1 min

7. 7
   Simmering

   Add the chopped tomatoes, thyme sprigs, and bay leaf. Season with remaining 1/2 teaspoon salt and black pepper. Bring to a simmer, then reduce heat to low.

   ⏲ 5 min

8. 8
   Simmering

   Return the cooked eggplant and zucchini to the pot, stirring gently to combine. Cover and simmer for 20 minutes, until the vegetables are very tender and the flavors have melded.

   ⏲ 20 min

9. 9
   Reducing

   Uncover and continue to simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the liquid is reduced.

   ⏲ 10 min

10. 10

    Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper. Serve warm or at room temperature, garnished with fresh basil.