Provençal Ratatouille

Method

1. 01

   Preheat the oven to 220°C. Have the eggplant, zucchini, red pepper, yellow pepper, tomato, yellow onion, garlic, dried thyme, bay leaf, and fresh basil ready.

2. 02

   Mix the eggplant, zucchini, red pepper, and yellow pepper with 45 ml of olive oil, 1 tsp of fine salt, and 0.25 tsp of ground black pepper. Spread on one or two baking sheets, without crowding.

3. 03

   Roast the vegetables at 220°C for 22 to 25 minutes, turning them halfway, until the eggplant is tender and the edges of the peppers and zucchini are browned.

4. 04

   Heat the remaining 15 ml of olive oil in a large pot. Sauté the yellow onion over medium heat for 6 to 7 minutes, until it looks translucent and smells sweet; add the garlic and cook for 1 more minute without letting it burn.

5. 05

   Add the chopped tomato, dried thyme, bay leaf, the remaining 0.5 tsp of fine salt, and the remaining 0.25 tsp of ground black pepper. Cook at a gentle simmer, around 90-95°C, for 12 to 15 minutes, until the tomato releases juice and the sauce thickens slightly.

6. 06

   Incorporate the roasted vegetables into the tomato sauce. Cover and cook on low heat for 12 minutes; uncover and cook for 8 more minutes, until everything is tender but the pieces retain their shape.

7. 07

   Remove the bay leaf. Turn off the heat, let the ratatouille rest for 10 minutes, and mix in the fresh basil just before serving to perfume it without darkening.