Classic Ratatouille

From the garden

• 2 medium zucchini or summer squash, cut into 1-inch chunks
• 1 large eggplant, cut into 1-inch chunks
• 2 medium bell peppers, seeded and cut into strips
• 4 large ripe tomatoes, cored and chopped
• 1 large yellow onion, sliced
• 4 cloves garlic, sliced
• 4 sprigs fresh thyme
• ½ cup fresh basil leaves, torn

From the pantry

• ⅓ cup olive oil — divided; ratatouille wants a generous hand
• 1 bay leaf
• crusty bread (optional) — for serving
• salt — to taste
• black pepper

1. Heat 2 tablespoons of the olive oil in a wide Dutch oven over medium-high. Brown the eggplant with a pinch of salt until golden on most sides, 6–8 minutes, and set aside — it will finish cooking in the stew.
2. Add another 2 tablespoons of oil and brown the zucchini the same way, 4–5 minutes, until golden but still firm in the center. Set aside with the eggplant. Cooking each vegetable separately is the step that keeps ratatouille from turning to mush.
3. Lower the heat to medium and soften the onion and peppers in the remaining oil with a pinch of salt, 8 minutes. Stir in the garlic and cook 1 minute until fragrant.
4. Add the tomatoes, thyme sprigs, and bay leaf and simmer 10 minutes until the tomatoes break down into a loose sauce.
5. Return the eggplant and zucchini, fold gently, and simmer uncovered over low heat 15–20 minutes, until everything is tender but each vegetable still holds its shape. Pull the thyme stems and bay leaf.
6. Rest off the heat 10 minutes — ratatouille is best warm, not blazing hot. Fold in the basil, taste for salt and pepper, and serve with crusty bread, or over rice or alongside grilled meat.