Ratatouille Provençale

Ingredients

• ½ cup olive oil, divided
• 1 large onion, diced
• 1 large eggplant, cut into ¾-inch cubes
• 2 medium zucchini, cut into ¾-inch cubes
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 cloves garlic, minced
• 2 lb ripe tomatoes, peeled and chopped
• 1 tsp herbes de Provence
• 1 bay leaf
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup torn fresh basil

Method

1. Brown the eggplant in 3 tablespoons of oil in a large pot over medium-high heat until golden, about 8 minutes. Set it aside.
2. Add 2 tablespoons of oil and brown the zucchini, about 5 minutes. Set it aside with the eggplant.
3. Add the remaining oil and cook the onion and peppers until soft, about 10 minutes, then add the garlic for 1 minute.
4. Stir in the tomatoes, herbes de Provence, bay leaf, salt and pepper and simmer 10 minutes.
5. Return the eggplant and zucchini, cover and simmer gently, stirring now and then, until everything is very tender, about 30 minutes.
6. Remove the bay leaf, stir in the basil and serve warm or at room temperature.

Notes