(Optional) Peel the tomatoes (note 1).

Dice all the ingredients first. I used a smaller dice as it’s what I prefer.

To a large pot, in which we will make the ratatouille stew, over medium heat, add 2 tbsp of olive oil, and once hot, add the diced onion and 1/2 tsp of salt. Sautee the onion for about 4-5 minutes until soft.

Add the minced/chopped garlic to the onions and saute for about 1 minute.

Add the diced tomatoes and turn the heat to low, keeping the mixture simmering.

(Optional) After about 5 minutes of simmering the tomatoes, you can get an immersion blender and partially blend the onion-tomato mixture. It makes for a creamier final finish to the dish.

In a separate pan over high heat, add 2 tbsp of olive oil and saute the vegetables one by one. First, saute the peppers (with a pinch of salt) for about 6 minutes and then add them to the simmering tomato-onion mixture.

Add 2 tbsp of olive oil, and saute the eggplant (and a pinch of salt) for about 5 minutes and add the eggplant to the pot.

Add 2 tbsp of olive oil, and saute the zucchinis (and a pinch of salt) for about 4 minutes and add the eggplant to the pot.

Mix all the veggies in the ratatouille pot and add the Herbes de Provence (or thyme), remaining salt, ground black pepper, and a bay leaf.

Simmer the ratatouille (covered with a lid) for 1 hour. Generally, you have to simmer the ratatouille for at least 30 minutes, but you can simmer it for a lot longer. The longer you simmer it, the more the flavor will intensify, and the ratatouille will be creamier. Once you’re done simmering it, remove the lid and turn the heat up to high for a few minutes, stirring, until you get the desired consistency (the liquid will evaporate while the pot is on high heat). For me, it took about 8 minutes on high heat after simmering it for 1 hour.

Alternatively, you can also cook the ratatouille in the oven. Transfer it to an oven-proof dish and put it in the oven at a lower temperature, like
300°F (or 150°C), for about 1.5-2 hours.

Add the chopped fresh herbs (such as basil or parsley) and stir everything.

Serve with a baguette and enjoy it (note 2).