Provençal Ratatouille

Salt the Eggplant

Place the cubed eggplant in a colander set over the sink.

Sprinkle 1/2 teaspoon of the salt over the eggplant and toss to coat.

Let the eggplant drain for 20 minutes to draw out excess moisture.

Pat the eggplant cubes dry with paper towels.

Sauté the Eggplant

Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy pot over medium-high heat.

Add the dried eggplant cubes in a single layer.

Cook, stirring occasionally, until the eggplant is golden on most sides, about 6 to 7 minutes.

Transfer the eggplant to a large bowl and set aside.

Sauté the Zucchini

Add 1 tablespoon of olive oil to the same pot over medium-high heat.

Add the zucchini half-moons in a single layer.

Cook, stirring occasionally, until lightly golden, about 4 to 5 minutes.

Transfer the zucchini to the bowl with the eggplant.

Cook the Aromatics

Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the pot.

Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the red and yellow bell pepper pieces and cook, stirring, for 4 minutes until slightly softened.

Push the vegetables to the side and add the minced garlic to the center of the pot.

Cook the garlic, stirring it gently, for about 1 minute until fragrant but not browned.

Build the Stew

Stir in the tomato paste and cook for 1 minute, coating the vegetables.

Add the chopped tomatoes with all their juices to the pot.

Stir in the herbes de Provence, the remaining 1/2 teaspoon salt, and the black pepper.

Nestle the fresh thyme sprigs and bay leaf into the pot.

Combine and Simmer

Return the reserved eggplant and zucchini to the pot and stir gently to combine.

Bring the mixture to a gentle boil, then immediately reduce the heat to low.

Place the lid on the pot slightly ajar to allow steam to escape.

Simmer gently for 25 minutes, stirring once or twice, until the vegetables are very tender and the liquid has thickened.

Finish and Season

Remove and discard the thyme sprigs and bay leaf.

Stir in the red wine vinegar.

Taste and adjust salt and pepper as needed.

Scatter the torn fresh basil over the top.

Serve

Serve warm, at room temperature, or refrigerate overnight — the flavor improves significantly the next day.