French Ratatouille

• 1 medium eggplant, diced1 eggplant, diced
• 2 medium zucchini, diced2 zucchinis, diced
• 2 bell peppers, chopped2 bell peppers, chopped
• 1 onion, chopped1 yellow onion, chopped
• 4 cloves of garlic, minced4 cloves garlic, minced
• 1 can (28 oz) diced tomatoes28 oz diced tomatoes
• a couple glugs of olive oil4 tbsp olive oil
• a couple teaspoons of herbes de Provence2 tsp herbes de provence
• a handful of fresh basil, torn1/4 cup fresh basil, torn
• salt to tastesalt, to taste
• black pepper to tasteblack pepper, to taste

Steps

1. Dice the eggplant and zucchini into 3/4-inch chunks. Toss the eggplant with a little salt, set it in a colander for 10 minutes, then pat it dry to pull out some moisture and bitterness.
2. Warm a big glug of olive oil in a large pot over medium-high heat. Cook the eggplant for about 5 minutes until it softens and browns, then scoop it out and set it aside.
3. Add a splash more oil and cook the zucchini for 3 to 4 minutes until lightly golden. Move it to the plate with the eggplant.
4. Lower the heat to medium. Cook the onion and bell peppers for 6 to 7 minutes until soft, then stir in the garlic and herbes de Provence and cook 1 minute until fragrant.
5. Pour in the tomatoes with their juices and a pinch of salt. Let it simmer 5 minutes to build the base.
6. Return the eggplant and zucchini to the pot. Stir gently, cover, and simmer on low for 20 minutes, stirring once or twice, until everything is tender but still holds its shape.
7. Taste and adjust the salt and pepper. Stir in the fresh basil off the heat and finish with a drizzle of olive oil. Serve warm, at room temperature, or chilled.