Ratatouille

Salt the eggplant

Toss the diced eggplant with a little salt and let it sit to draw out bitterness while you prep the other vegetables.

Fry the eggplant

Pat the eggplant dry and fry it in olive oil over medium-high heat until golden and softened, then set aside.

Fry the zucchini and peppers

In the same pan, fry the zucchini and peppers separately until each is lightly browned and just tender, then set aside with the eggplant.

Build the tomato base

Soften the onion in the remaining oil until translucent, then add the garlic and cook for thirty seconds until fragrant.

Simmer the sauce

Add the chopped tomatoes and bouquet garni, and simmer until the sauce thickens and turns a deep red.

Combine everything

Fold the fried eggplant, zucchini and peppers into the tomato sauce and simmer gently until all the vegetables are tender but still hold their shape.

Rest and serve

Remove the bouquet garni, season with salt and pepper, and let the ratatouille rest for ten minutes before serving warm or at room temperature.