Ratatouille Provençale

Let's Cook

1. Step 1.

   Heat in a large skillet or Dutch oven over medium heat: ¼ cup olive oil

2. Step 2.

   Add and cook, stirring, until golden and just tender, 10 to 12 minutes: 1 medium eggplant (about 1 pound), peeled and cut into 1-inch chunks; 2 large zucchini (about 1 pound), cut into 1-inch chunks

3. Step 3.

   Transfer the vegetables to a plate. Add to the pan and cook, stirring, until the onion is slightly softened: 2 tablespoons olive oil; 1 large onion, sliced

4. Step 4.

   Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: 2 large red bell peppers, cut into 1-inch squares; 3 garlic cloves, finely chopped; ½ teaspoon salt; ¼ teaspoon black pepper

5. Step 5.

   Add: 1½ cups peeled, seeded, chopped fresh tomatoes or one 14½-ounce can diced tomatoes; 2 or 3 sprigs fresh thyme or ½ teaspoon dried thyme; 1 bay leaf

6. Step 6.

   Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: ¼ cup chopped basil; (Chopped pitted Niçoise or Kalamata olives to taste)