Ratatouille Niçoise

Instructions

1. Step 1

   Prepare the vegetables and herbs as described in the ingredient notes, keeping the eggplant and zucchini separate from the other vegetables.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil allocated for the eggplant in the large heavy pot over medium heat. Add the eggplant and its allocated salt, then cook until lightly browned and beginning to soften, stirring occasionally; transfer it to the bowl.

   Timer: 8 min (fixed)

   Ingredients used: 600.0 gr Eggplant, 25.0 ml Extra Virgin Olive Oil, 2.0 gr Fine Salt

   Cookware: large bowl, Large heavy pot with lid, wooden spoon

3. Step 3

   Add the olive oil allocated for the zucchini to the same pot over medium heat. Add the zucchini and its allocated salt, cook until lightly colored but still firm, then transfer it to the bowl with the eggplant.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 2.0 gr Fine Salt, 500.0 gr Zucchini

   Cookware: large bowl, Large heavy pot with lid, wooden spoon

4. Step 4

   Add the olive oil allocated for the onion and peppers to the pot over medium heat. Add the onion, both bell peppers, and their allocated salt; cook until the onion is translucent and the peppers begin to soften.

   Timer: 8 min (fixed)

   Ingredients used: 180.0 gr Bell Pepper, 25.0 ml Extra Virgin Olive Oil, 2.0 gr Fine Salt, 300.0 gr Onion, 180.0 gr Red Bell Pepper

   Cookware: Large heavy pot with lid, wooden spoon

5. Step 5

   Stir in the garlic and thyme and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Fresh Thyme, 12.0 gr Garlic

   Cookware: Large heavy pot with lid, wooden spoon

6. Step 6

   Add the tomatoes, bay leaves, black pepper, and remaining allocated salt. Bring to a gentle simmer over medium heat, then reduce to low heat and cook uncovered until the tomatoes form a loose sauce.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 2.0 gr Black Pepper, 4.0 gr Fine Salt, 800.0 gr Tomato

   Cookware: Large heavy pot with lid, wooden spoon

7. Step 7

   Return the cooked eggplant and zucchini to the pot. Fold them into the sauce and simmer over low heat until tender but not falling apart.

   Timer: 10 min (fixed)

   Cookware: large bowl, Large heavy pot with lid, wooden spoon

8. Step 8

   Remove the pot from the heat and discard the bay leaves. Fold in the basil and remaining olive oil, then let the ratatouille rest briefly before serving.

   Timer: 10 min (fixed)

   Ingredients used: 10.0 ml Extra Virgin Olive Oil, 15.0 gr Fresh Basil

   Cookware: Large heavy pot with lid, wooden spoon