Stovetop Ratatouille with Thyme and Basil

What you need

• 500 g (1 lb) eggplant, cut into 2 cm cubes
• 2 tsp salt, plus more to taste
• 6 tbsp olive oil, divided
• 400 g (14 oz) zucchini, cut into 2 cm cubes
• 1 large onion, diced
• 2 red bell peppers, seeded, cut into 2 cm pieces
• 4 garlic cloves, thinly sliced
• 700 g (1 1/2 lb) ripe tomatoes, chopped, or one 800 g (28 oz) can whole tomatoes
• 4 sprigs thyme
• 1 bay leaf
• 1 handful basil leaves, torn
• black pepper, to taste

Method

Restated from the original video

1. 1

   Toss the eggplant with 1 tsp of the salt in a colander and leave it to drain for 20 min. Pat it dry with a towel.

2. 2

   Heat 2 tbsp of the oil in a large heavy pot over medium-high heat. Fry the eggplant, stirring now and then, until browned on several sides, 8-10 min. Move it to a bowl.

3. 3

   Add 1 tbsp more oil and fry the zucchini until lightly golden but still firm, 5-6 min. Add it to the eggplant.

4. 4

   Lower the heat to medium. Add the rest of the oil, the onion and the bell peppers, and cook until soft and sweet, 8-10 min.

5. 5

   Stir in the garlic and cook until fragrant, 1 min.

6. 6

   Add the tomatoes, thyme and bay leaf with a pinch of salt. Simmer, stirring now and then, until the tomatoes collapse into a thick sauce, about 10 min.

7. 7

   Return the eggplant and zucchini to the pot. Cover partly and cook over low heat until every vegetable is tender but still holds its shape, 20-25 min.

8. 8

   Pick out the thyme stalks and bay leaf. Season with the remaining salt and pepper to taste.

9. 9

   Stir in most of the basil and let the pot stand off the heat for 10 min.

10. 10

    Serve warm or at room temperature, topped with the remaining basil.

Imported from blondelish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.