Traditional Provencal Ratatouille

Ingredients

• 0.5 cup Extra virgin olive oil
• 1 piece Large eggplant, cubed
• 2 pieces Medium zucchini, sliced into rounds
• 1 large Yellow onion, diced
• 1 large Red bell pepper, chopped
• 4 cloves Garlic cloves, minced
• 4 large Ripe tomatoes, chopped
• 1 tablespoon Herbes de Provence
• 0.25 cup Fresh basil leaves, torn(optional)
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat and sauté the eggplant cubes until golden; remove and set aside.

2. 2

   Add more oil to the same pot and sauté the zucchini rounds until slightly softened; remove and set aside with the eggplant.

3. 3

   Add the remaining oil and sauté the onions and bell peppers for about 8-10 minutes until they are soft and translucent.

4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

5. 5

   Add the chopped tomatoes with their juices and the herbes de Provence, stirring well to deglaze the bottom of the pot.

6. 6

   Return the eggplant and zucchini to the pot, season with salt and pepper, and stir gently to combine the vegetables.

7. 7

   Reduce the heat to low, cover the pot, and simmer for 30-40 minutes until the vegetables are tender and the flavors have melded.

8. 8

   Remove from heat, stir in the fresh basil, and let it sit for 10 minutes before serving warm or at room temperature.