# Components:
→ Vegetables
01 - 1 medium eggplant, cut into 2.5 cm cubes
02 - 2 medium zucchini, sliced
03 - 1 large red bell pepper, diced
04 - 1 large yellow bell pepper, diced
05 - 1 medium onion, chopped
06 - 500 ml ripe tomatoes, chopped (or 1 can diced tomatoes, drained)
07 - 2 cloves garlic, minced
→ Seasonings & Herbs
08 - 60 ml extra-virgin olive oil
09 - 2.5 ml salt
10 - 2.5 ml freshly ground black pepper
11 - 5 ml fresh thyme leaves (or 2.5 ml dried thyme)
12 - 10 ml fresh basil, chopped (plus extra for garnish)
13 - 10 ml fresh parsley, chopped
14 - 1 bay leaf
# Directions:
01 - Sprinkle the eggplant cubes lightly with salt and let them drain in a colander for 15 minutes. Rinse thoroughly and pat dry to remove any excess moisture and bitterness.
02 - In a large, heavy-bottomed pot or Dutch oven, warm half of the olive oil over medium heat. Add the prepared eggplant and sauté for 5 to 7 minutes, until it achieves a light golden hue. Remove from the pot and set aside.
03 - Add the remaining olive oil to the same pot. Sauté the chopped onion and minced garlic for 2 to 3 minutes, until fragrant and softened.
04 - Introduce the sliced zucchini and diced bell peppers to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften.
05 - Stir in the chopped tomatoes, bay leaf, thyme, salt, and black pepper. Return the sautéed eggplant to the pot.
06 - Cover the pot and reduce the heat to low. Allow the stew to simmer for 30 to 35 minutes, stirring periodically, until all vegetables are tender but retain their shape.
07 - Remove the pot from the heat. Discard the bay leaf. Stir in the freshly chopped basil and parsley.
08 - Adjust seasoning as needed. Serve the ratatouille warm, at room temperature, or chilled. Garnish with additional fresh basil for presentation.
