Provençal Ratatouille

Steps

1. 1

   Cut all the vegetables into even pieces. Lightly salt the eggplant and let it sit for 15 minutes if it is especially firm.

2. 2

   In a wide sauté pan, cook the onion and garlic in 2 tablespoons of olive oil until translucent.

3. 3

   Add the peppers and cook for 5 minutes. Stir in the eggplant and zucchini with the remaining oil.

4. 4

   Add the chopped tomatoes, tomato paste, and thyme. Season with salt and pepper.

5. 5

   Simmer gently for 35 to 40 minutes, stirring from time to time, until the vegetables are silky and tender but still hold their shape.

6. 6

   Stir in the basil off the heat and let rest for 10 minutes before serving hot, warm, or at room temperature.