Ratatouille

Method

1. 1

   Sauté the eggplant in a third of the oil over high heat until golden on all sides, then tip into a bowl. Repeat with the zucchini.

   💡 Each vegetable gets the pan to itself — crowding turns frying into steaming.

2. 2

   Sauté the peppers in the same pan until their edges char slightly, and add them to the bowl.

3. 3

   In a heavy pot, soften the onions in the remaining oil for 8 minutes, then add the garlic for 1 minute more.

4. 4

   Add the tomatoes and thyme and cook down to a loose sauce, about 10 minutes.

5. 5

   Fold in all the fried vegetables and simmer everything together, uncovered, for 20 minutes until sweet and melded but not mushy.

6. 6

   Season, rain over the basil, and rest at least 15 minutes — ratatouille is best warm, not hot, and even better tomorrow.

   💡 Serve it warm with crusty bread, over rice, or under a fried egg.