Ratatouille

Method

1. Prepare the eggplants: cut off the ends, slice into 1 cm thick slices, then cut into strips and dice.
2. Prepare the zucchini: same as the eggplants.
3. Prepare the bell peppers: halve, remove stem and seeds, cut into strips, then dice.
4. Finely chop the onion.
5. Prepare the tomatoes: either cut into wedges or blanch for 30 seconds, peel, remove seeds, then dice.
6. Prepare the garlic: crush, peel, remove the germ, and mince very finely.
7. Heat a generous amount of olive oil in a large pan over medium-high heat. Add the eggplants, season with salt, and cook for 5–6 minutes until golden and slightly caramelized. Transfer to a bowl.
8. In the same pan, add the zucchini (no oil first), then salt, then a little oil to prevent burning. Cook for 4–5 minutes until browned. Transfer to the same bowl.
9. Cook the bell peppers: add to the pan, season with salt, add oil, and cook for 4–6 minutes until browned. Transfer to the bowl.
10. In the same pan, add the garlic and onion, add a little olive oil, and sauté until the onion is translucent.
11. Add the tomatoes, season with salt, and cook until softened.
12. Return all the cooked vegetables to the pan. Stir to combine.
13. Cover with a lid, reduce the heat to low, and cook for about 20 minutes.
14. After 10 minutes, add a pinch of chili pepper (optional).
15. Near the end of cooking, add a handful of capers.
16. Finish with fresh basil leaves torn and fresh thyme leaves.