Ratatouille Recipe

Directions

1. 1
   Begin by gathering and prepping all of the ingredients according to the ingredients list above to have ready and organized for use.
2. 2
   Add the cubed eggplant to a colander or sieve, sprinkle over it about 1 teaspoon of the sea salt, and toss to coat. Allow the eggplant to drain for 20 minutes.
3. 3
   Add the zucchini and squash to a separate colander or sieve, sprinkle over about 1 teaspoon of the sea salt, and toss to coat. Allow the zucchini and squash to drain for 20 minutes.
4. 4
   Once the eggplant and squashes have released their excess water, keeping them separate, pat them dry and set them aside for a moment.
5. 5
   To prepare the ratatouille, place a large Dutch oven (about 5 quart) or heavy bottom pot over medium-high heat, and drizzle in about 1/4 cup of the olive oil; once hot, add in the eggplant and allow it to cook and slightly caramelize for about 6-8 minutes, stirring occasionally.
6. 6
   Remove the eggplant from the pot and spoon into a bowl to hold.
7. 7
   Next, add a bit more olive oil the the Dutch oven or pot, and add in the zucchini and squash and allow these to cook for only about 2-3 minutes, stirring occasionally, until crisp-tender.
8. 8
   Remove these from the pot and spoon into the same bowl as the eggplant, to hold.
9. 9
   Add a touch more oil to the pot, then add in the onion. Allow the onion to cook for about 4-5 minutes, until it softens and takes on a small amount of color; then, stir in the the garlic.
10. 10
    Once the garlic is aromatic, add in the bell pepper and saute for about 2-3 minutes; then, add in the bay leaf followed by the quartered tomatoes, and gently stir to combine the ingredients, cooking for about 4-5 minutes, allowing things to begin to simmer.
11. 11
    Next, add in a couple more good pinches of salt, a couple of good pinches of black pepper, as well as the Herbes de Provence and the marjoram, and stir to incorporate.
12. 12
    Allow the ratatouille to simmer gently, uncovered, for at least 1 hour up to 1 hour and 15 minutes (my preferred amount of time), stirring occasionally, until stew-like and rich.
13. 13
    To finish the ratatouille, remove the bay leaf; then, stir in the red wine vinegar, drizzle in a generous amount of olive oil to enrich the dish, and sprinkle in the fresh thyme leaves. Check to see is additional salt and pepper is needed.
14. 14
    To serve, spoon the ratatouille into shallow bowls, garnish with basil, and serve with warm, crusty bread on the side, if desired.