Classic French Ratatouille (Print Version)

# Ingredients:

→ Vegetables

01 - 2 large eggplants, diced (about 4 cups)
02 - 3 zucchini, diced (about 3 cups)
03 - 2 red bell peppers, diced
04 - 4 large ripe tomatoes, diced (about 3 cups)
05 - 1 large onion, diced
06 - 4 garlic cloves, minced

→ Aromatics and Seasonings

07 - ¼ cup olive oil
08 - 2 tablespoons fresh thyme leaves
09 - ¼ cup fresh basil, chopped
10 - 2 bay leaves
11 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Pour that quarter cup of olive oil into a large, heavy-bottomed pot (I love using my Dutch oven for this) and warm it over medium heat. Once the oil is shimmering, toss in your diced onion and minced garlic. Let them dance around in the oil until they soften up and fill your kitchen with that incredible fragrance - about 5 minutes. This aromatic base is the foundation of all those beautiful flavors we're building!
02 - Now it's time to add the eggplant and bell peppers - these take a bit longer to cook down. Stir them into your onion-garlic mixture and let them cook for about 8-10 minutes, giving them an occasional stir. You'll notice the eggplant starting to soften and absorb all those delicious flavors from the pot. The bell peppers will begin to release their sweetness too, adding another layer of flavor to our ratatouille.
03 - Next, add your diced zucchini to the pot and continue cooking for another 5 minutes. Zucchini cooks a bit faster than eggplant, which is why we're adding it a little later. It should start to soften but still maintain some texture - we don't want mushy vegetables in our final dish!
04 - Time for the tomatoes and herbs! Add your diced tomatoes to the pot along with the fresh thyme, chopped basil, and those aromatic bay leaves. The tomatoes will release their juices and help create that wonderful sauce that brings all the vegetables together. Season everything with salt and pepper to taste - don't be shy with the seasoning, as these vegetables can handle it!
05 - This is where the magic happens! Reduce the heat to low, cover your pot, and let everything simmer together for 30-40 minutes, stirring occasionally. The vegetables will continue to soften and their flavors will meld together beautifully. Your kitchen will smell absolutely amazing during this time - like a little corner of Provence right in your home!
06 - Once the cooking time is up, remove the pot from the heat and let your ratatouille stand for at least 30 minutes before serving. I know it's tempting to dive right in, but this resting period is crucial! It allows all those incredible flavors to develop even further and settle into the dish. Before serving, give it a taste and adjust the seasoning if needed, and don't forget to fish out those bay leaves - they've done their job flavoring our dish, but they're not pleasant to bite into!

# Notes:

01 - Ratatouille is a classic French Provençal stewed vegetable dish originating from Nice. The beauty of this rustic dish is that it tastes even better the next day after the flavors have had time to develop further.
02 - Traditional ratatouille uses summer vegetables that would typically ripen at the same time in the garden - making it a perfect seasonal dish when these vegetables are at their peak.
03 - This dish can be served hot, at room temperature, or even cold, making it incredibly versatile for different occasions and seasons.
04 - While traditionally served as a side dish, ratatouille can also be a main course when paired with crusty bread, over pasta, or topped with a fried egg for a complete meal.

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