Ratatouille, a French cuisine staple, looks like your ordinary vegetable stew, but its process is actually complex and results in layers of developed flavor.

  • 1 large eggplant
  • 1 large zucchini
  • 2 medium bell peppers
  • 1 large onion
  • 3 medium tomatoes
  • 1/4 cup of olive oil
  • 2 minced garlic cloves
  • thyme and basil leaves
  • red wine vinegar

To make, dice and salt 1 eggplant. While this sits, dice the rest of your vegetables.

In a skillet on low heat, add in olive oil, garlic cloves, and the eggplant, drained. When cooked through, transfer to a plate. Continue cooking the vegetables separately, adding more oil if needed.

Combine the vegetables back into the pot and stir in a small bunch of chopped thyme and basil leaves.

Simmer for 20 minutes. Add a splash of red wine vinegar, season to taste, and serve.

Because vegetables cook at different rates, cooking individually maximizes flavors. The process is a slow one that results in maximum flavor. Bon Appétit!