Ratatouille

Ingredients

• 1 pcs Eggplant
• 1 pcs Zucchini
• 1 pcs Red Bell Pepper
• 1 pcs Yellow Onion
• 3 pcs Garlic
• 1 tbsp Tomato Paste
• 400 g Crushed Tomatoes
• 2 pcs Bay Leaves
• 10 g Parsley
• 3 tbsp Olive Oil
• 2.75 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 tsp Red Wine Vinegar
• 4 pcs Thyme

Method

1. Dice {eggplant}, {zucchini}, {red_bell_pepper}, and {yellow_onion} into even pieces, mince {garlic}, and chop {parsley} so the vegetables cook at the same rate.
2. Heat {olive_oil} in a wide Dutch oven over medium heat, add {yellow_onion}, season with {kosher_salt}, and sweat for several minutes until softened and translucent without browning. Stir in {garlic} and cook briefly until fragrant, then add {tomato_paste} and cook until it darkens slightly and smells sweet.
3. Add {red_bell_pepper} to the pot and cook over medium heat until just tender. Add {eggplant}, season again with {kosher_salt} and {black_pepper}, and sauté until the pieces lose their raw look and begin to turn silky. Fold in {zucchini} and cook until lightly tender but still holding shape. Do not crowd or rush the pan, so the vegetables soften instead of steaming heavily.
4. Add {crushed_tomatoes}, {thyme}, and {bay_leaves}, season lightly with more {kosher_salt}, then bring to a gentle simmer over low heat. Cook uncovered until the juices reduce, the vegetables are fully tender, and the mixture becomes rich and spoonable, stirring occasionally so nothing catches. Taste and adjust with {black_pepper}.
5. Remove {bay_leaves} and {thyme}, then fold in {parsley} and {red_wine_vinegar} off the heat to brighten the stew. Let the {ratatouille} sit briefly so the flavors settle, then serve warm with a final pinch of {kosher_salt} if needed.