Ratatouille, Properly

Ingredients

• 1 eggplant, diced
• 2 Zucchini, diced
• 2 Bell Pepper, diced
• 4 ripe tomatoes, chopped
• 1 onion + 4 cloves garlic
• ½ cup olive oil
• 1 tsp herbes de Provence or thyme
• Basil, torn
• Bread, rice, or a fried egg to make it dinner

Method

1. The French rule that changes everything: sauté each vegetable SEPARATELY in olive oil until golden — eggplant first (it drinks the most), then Zucchini, then Bell Pepper. Crowding them together steams; solo time browns.
2. In the same pot, soften the onion, add the garlic and herbs, then the tomatoes; stew 10 minutes into a sauce.
3. Reunite all the vegetables in the tomato base and simmer gently 10 minutes — together at last, each still itself. That's the entire philosophy.
4. Rest 10 minutes minimum; ratatouille improves warm, shines at room temperature, and peaks tomorrow.
5. Finish with basil and good oil. Serve beside anything, on toast, or under a fried egg with total legitimacy.