Ingredients:

• 2 eggplants
• 2 capsicums 
• 4 zucchinis
• 6 ripe tomatoes
• 2 onions
• 3 cloves of garlic
• 1 bay leaf
• 2 sprigs of thyme
• 1 tablespoon tomato paste (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the vegetables: Wash all vegetables. Peel the capsicums and tomatoes if desired, then cut them into medium-sized cubes. Peel and chop the onions and garlic. Cut the zucchinis and eggplants into large pieces without peeling.
2. Heat a little olive oil in a large pot or Dutch oven over medium-high heat. Cook the vegetables separately in batches for about 5 minutes each to lightly brown them, starting with the capsicums, then the eggplant, followed by the zucchinis, and finally the onions and tomatoes together. Set aside after each batch.
3. Once all the vegetables are cooked, return them to the pot. Add the garlic, tomato paste (if using), thyme, bay leaf, salt, and pepper. Stir well to combine.
4. Cover and simmer over low heat for 40 minutes, stirring regularly to allow the flavours to develop and the vegetables to soften.
5. About 10 minutes before the end of cooking, add the crushed garlic (if you prefer a stronger flavour) and adjust the seasoning to taste. Continue cooking uncovered if needed to reach your preferred consistency.
6. Serve the ratatouille warm, at room temperature, or chilled. It pairs beautifully with rice, grilled meat, eggs, or crusty bread.

Top Tip: For the best flavour, make your ratatouille a day ahead. It will taste even richer and more balanced once the ingredients have had time to meld together.

Bon appétit !