Ratatouille (French Vegetable Stew)

1. 1

   Step 1: Set a colander over a bowl. Add the eggplant, sprinkle with the salt and toss with your hands. Leave it to sweat for 30 minutes. Do not wipe away the water that beads on the surface.

2. 2

   Step 2: Put the tomatoes in a blender, food processor or other appliance and blend until smooth. Skip this step if using passata or crushed tomatoes.

Cook the vegetables

3. 3

   Step 3: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the eggplant and cook for 4 to 5 minutes, stirring regularly, until golden on the surface but still somewhat firm and raw inside. Transfer it to a large pot.

4. 4

   Step 4: In the same skillet, add another 1 tablespoon of olive oil. Add the onion and garlic with a pinch of the salt. Cook for 3 minutes, until the onion is soft with a hint of golden color at the edges. Add them to the pot with the eggplant.

5. 5

   Step 5: Add another 1 tablespoon of olive oil to the skillet and cook the bell peppers with a pinch of salt for 3 minutes. They should remain firm inside; they will not brown much. Transfer them to the pot.

6. 6

   Step 6: Add another 1 tablespoon of olive oil to the skillet and cook the zucchini with a pinch of salt for 3 minutes. Keep it firm inside; like the bell peppers, it will not turn golden. Transfer it to the pot.

7. 7

   Step 7: Turn the heat under the pot to medium-high. Add the tomatoes, thyme, olives, remaining salt and all the pepper, and mix. Once the mixture is hot, reduce the heat to a low simmer.

8. 8

   Step 8: Cook uncovered for 20 to 25 minutes, stirring now and then, until the vegetables are cooked through and the liquid has reduced. The stew should be thick enough to pile on a plate, but still moist and juicy.

   
9. 9

   Step 9: Taste and add more salt if needed. Stir in the basil, then serve immediately with a drizzle of extra-virgin olive oil and a sprinkle of extra basil, if desired. Serve as a main with crusty bread or as a side dish.