Method
- 01
Salt the eggplant lightly and leave it for 20 minutes; pat dry.
- 02
Brown the eggplant, zucchini and peppers separately in olive oil. This keeps each vegetable distinct.
- 03
Soften the onion, add garlic and tomatoes, then thyme and bay leaf. Simmer for 15 minutes.
- 04
Return all vegetables to the pan and cook gently for 25–30 minutes. Finish with olive oil and rest before serving.
The useful detail
Do not chase a perfect geometric presentation. Home ratatouille should be silky, rustic and full of vegetables that still have character.