Ratatouille comes from the Provence region of France. Eggplant, zucchini, bell peppers, and tomatoes are slowly cooked in olive oil. This simple, entirely plant-based vegetable dish can be served hot or cold.
Cook the onion and garlic in some of the olive oil over medium heat for 6 minutes.
Add the eggplant, zucchini, and bell peppers and cook for 10 minutes.
Add the tomatoes, thyme, and salt. Cover and simmer over low heat for 25–30 minutes, until the vegetables are tender, stirring occasionally.
Drizzle with the remaining olive oil, sprinkle with fresh basil, and serve hot or at room temperature.
Store in a covered container in the refrigerator for 4 days; the flavor deepens the next day. It can be stored in the freezer for 2 months.
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