Ratatouille

Method

1. Toss the cubed eggplant with 1/2 tsp salt in a colander and let it sit for 15 minutes, then pat dry; this draws out excess moisture and bitterness so the eggplant browns instead of steaming.

2. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat, then saute the eggplant until golden on the edges and tender, about 7 minutes, and transfer to a bowl.

3. Add 1 tbsp oil to the same pan and saute the zucchini until lightly browned but still holding its shape, about 5 minutes, then add it to the bowl with the eggplant.

4. Cooking each vegetable separately keeps them from turning to mush, so add another 1 tbsp oil and saute the bell pepper for 4 minutes until softened, then move it to the bowl as well.

5. Lower the heat to medium and add the final 1 tbsp oil, then cook the diced onion for 6 minutes until soft and translucent, stirring occasionally.

6. Stir in the garlic and tomato paste and cook for 1 to 2 minutes until fragrant and the paste darkens slightly, which deepens its flavor.

7. Add the chopped tomatoes and herbes de Provence, then simmer for 8 to 10 minutes until the tomatoes break down into a thick sauce.

8. Return all the reserved vegetables to the pot and gently fold them into the tomato base, being careful not to smash them.

9. Reduce the heat to low, cover partially, and let the ratatouille simmer gently for 15 to 20 minutes so the flavors meld and the vegetables become silky.

10. Uncover and taste, seasoning with the remaining salt and the pepper; if the mixture looks watery, simmer uncovered a few extra minutes to concentrate it.

11. Remove from the heat and stir in most of the torn basil, saving a little to scatter on top.

12. Serve warm, at room temperature, or even chilled, as a side dish or over rice, crusty bread, or polenta.

Cooking times vary by equipment -- cook to temperature and to taste.