Ratatouille (Ratatouille) — Provençal Summer Vegetable Stew

• 600 geggplant (cut into 2.5 cm cubes)
• 2 tspfine sea salt (divided)
• 500 gzucchini (cut into 2 cm half-moons)
• 250 gred bell pepper (seeded and cut into strips)
• 250 gyellow bell pepper (seeded and cut into strips)
• 300 gyellow onion (thinly sliced)
• 5 clovegarlic (finely chopped)
• 700 gripe tomatoes (peeled, seeded, and chopped)
• 90 mlextra-virgin olive oil
• 6 sprigfresh thyme
• 1 leafbay leaf
• 0.5 bunchflat-leaf parsley (leaves chopped, stems reserved)
• 12 leaffresh basil (torn just before serving)
• 0.75 tspblack pepper (freshly ground)
• 2 tspred wine vinegar (optional but traditional for brightness)

Instructions

1. 1

   Place the eggplant cubes in a colander and sprinkle them with 1 teaspoon of the fine sea salt. Toss well, set the colander over a bowl, and let the eggplant drain for 30 minutes while you prepare the other vegetables.

2. 2

   Bring a small pot of water to a boil and cut a shallow cross in the base of each tomato. Blanch the tomatoes for 20 seconds, transfer them to cold water, then peel, seed, and chop them so the finished stew has a soft, sauce-like base without tough skins.

3. 3

   Pat the salted eggplant very dry with a clean kitchen towel. Heat 30 ml of the olive oil in a wide heavy casserole over medium-high heat, add the eggplant, and cook for 8 to 10 minutes until lightly browned on several sides, then transfer it to a bowl.

4. 4

   Add 20 ml of the olive oil to the same casserole and keep the heat at medium-high. Cook the zucchini for 5 to 6 minutes, stirring only occasionally, until the edges are lightly golden but the centers are not collapsing, then transfer it to the bowl with the eggplant.

5. 5

   Add 20 ml of the olive oil and cook the red and yellow peppers for 7 to 8 minutes until their skins look glossy and their edges begin to soften. Transfer the peppers to the same bowl, keeping the vegetables separate from the tomato base until the sauce is ready.

6. 6

   Reduce the heat to medium and add the remaining 20 ml olive oil, the sliced onion, and 0.5 teaspoon of the remaining salt. Cook for 10 to 12 minutes, stirring often, until the onion is soft, sweet, and pale golden rather than browned.

7. 7

   Stir in the garlic and cook for 1 minute until fragrant. Add the chopped tomatoes, thyme sprigs, bay leaf, reserved parsley stems, black pepper, and the final 0.5 teaspoon salt, then simmer uncovered for 15 minutes until the tomatoes break down into a loose sauce.

8. 8

   Return the eggplant, zucchini, and peppers to the casserole and fold them gently into the tomato mixture. Lower the heat, cover the pot partly, and simmer for 20 to 25 minutes, stirring carefully twice, until the vegetables are tender but still identifiable.

9. 9

   Remove the thyme sprigs, bay leaf, and parsley stems. Stir in the chopped parsley and red wine vinegar, then let the ratatouille rest off the heat for 10 minutes so the olive oil, tomato juices, and herbs settle into a rounded flavor.

10. 10

    Serve the ratatouille warm, at room temperature, or gently reheated, finishing each portion with the torn basil leaves. The dish should look rustic and generous, with glossy vegetables in a light tomato sauce rather than a smooth puree.