Ratatouille Provençale

— The Method

How it comes together.

1. Step 01

   Salt the eggplant lightly and let it stand for 20 minutes, then pat dry. This keeps the texture creamy instead of spongy.

2. Step 02

   In a large skillet, saute eggplant in part of the olive oil until browned and tender. Transfer out and repeat with zucchini and then peppers.

3. Step 03

   Add the remaining oil and cook onion until translucent. Stir in garlic for 30 seconds, then add tomato paste and cook until slightly caramelized.

4. Step 04

   Pour in crushed tomatoes, thyme, salt, and pepper. Simmer 10 minutes to build a concentrated base.

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5. Step 05

   Return all cooked vegetables to the pan and simmer gently for 20 to 25 minutes, stirring occasionally, until flavors marry and the texture becomes silky.

6. Step 06

   Finish with basil and a splash of red wine vinegar to brighten. Taste and adjust salt as needed.

7. Step 07

   Serve warm, at room temperature, or chilled the next day.