Classic Provençal Ratatouille for Two

Heat a wide, heavy pan over high heat and add a thin layer of cooking oil. Add the chopped onion and sauté for about 3 minutes, until lightly softened and fragrant.

Add the chopped bell pepper and continue cooking over high heat, stirring frequently. Add a little more oil if needed to prevent sticking.

Stir in the garlic and cook for 1–2 minutes, just until aromatic, taking care not to let it brown.

Add the sliced eggplant and zucchini to the pan. Cook for 10–15 minutes, stirring occasionally, until the vegetables are about halfway tender and lightly caramelized.

Add the sliced tomatoes and increase the heat slightly. Season with salt, black pepper, and a small splash of white vinegar if using to brighten the flavors.

Cook uncovered for 4–5 minutes on high heat, allowing excess moisture to evaporate and the vegetables to concentrate in flavor.

Sprinkle in the thyme powder and chopped basil. Cover the pan and let the vegetables rest for a few minutes to absorb the herbs.

Lower the heat and continue cooking until all vegetables are fully tender and the mixture is thick, with no excess liquid.

Arrange the vegetables neatly in a serving dish, layering them if desired. Sprinkle the grated cheese evenly over the top and allow it to gently melt from the residual heat.

Garnish with fresh basil leaves and serve warm.