Classic Ratatouille Niçoise

Preparation

1. 1Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
2. 2Add the cubed eggplant and sauté for 5-7 minutes until lightly browned and softened. Remove the eggplant from the pot and set aside.
3. 3Add another tablespoon of olive oil to the pot. Add the zucchini and bell peppers and sauté for 5-7 minutes until tender-crisp. Remove from the pot and set aside with the eggplant.

Cooking the Ratatouille

1. 1Add the remaining tablespoon of olive oil to the pot. Add the chopped onion and cook until softened and translucent, about 5 minutes.
2. 2Stir in the minced garlic and cook for another minute until fragrant.
3. 3Add the chopped tomatoes (or diced canned tomatoes) and herbes de Provence. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
4. 4Return the sautéed eggplant, zucchini, and bell peppers to the pot. Stir gently to combine. Cover and continue to simmer for an additional 30-40 minutes, or until all vegetables are very tender and the sauce has thickened. Stir occasionally to prevent sticking.
5. 5Taste and adjust seasoning as needed. If the ratatouille seems too watery, uncover and cook for a few more minutes to reduce the liquid.

Serving

1. 1Remove from heat and stir in the fresh chopped basil.
2. 2Serve warm or at room temperature, as a side dish or light main course. It pairs wonderfully with crusty bread or grilled meats.