Ratatouille

Ingredients

• ½ cup extra-virgin olive oil, 120 ml, divided
• 1 large eggplant (aubergine), about 1 lb (450 g), cut into ¾-inch (2 cm) cubes
• 1 ½ tsp fine salt, divided
• 2 zucchini (courgettes), about 1 lb (450 g), cut into ¾-inch (2 cm) pieces
• 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
• 1 yellow bell pepper, cut into 1-inch (2.5 cm) pieces
• 1 large onion, chopped
• 4 garlic cloves, thinly sliced
• 1 can whole peeled tomatoes, 28 oz (794 g), crushed by hand, or 2 lb (900 g) ripe tomatoes, chopped
• 2 tsp herbes de Provence, or 1 tsp each dried thyme and oregano
• 1 bay leaf
• ½ tsp black pepper
• ⅓ cup black olives, optional
• ¼ cup fresh basil, torn

Instructions

1. Heat 3 tablespoons of the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the eggplant and ½ teaspoon of the salt and cook for 8 to 10 minutes, stirring occasionally, until golden and tender. Transfer to a bowl.
2. Add 2 tablespoons of oil and the zucchini with ¼ teaspoon of salt. Cook for 5 to 6 minutes, until lightly browned. Add to the bowl.
3. Add 2 tablespoons of oil, the peppers and onion and cook for 8 minutes, until soft and lightly browned. Add the garlic and cook for 1 minute.
4. Stir in the tomatoes, herbes de Provence, bay leaf, remaining salt and the pepper. Simmer for 10 minutes, until slightly thickened.
5. Return the eggplant and zucchini to the pot and stir gently. Cover partly and simmer over low heat for 25 to 30 minutes, stirring occasionally, until the vegetables are very tender and the sauce is thick.
6. Remove the bay leaf, stir in the olives, drizzle with the remaining olive oil and scatter with basil.