Chef Remy’s Ratatouille

2 eggplants

1 bell pepper

1 onion

Mixed Herbs (basil, oregano, thyme, rosemary)

2 cloves pressed garlic

3 big tomatoes

2 zucchini

3 tablespoons olive oil

Salt and pepper

Wash and cube the zucchini, eggplant, and bell pepper, quarter the tomatoes, and slice the onion. Brown vegetables in olive oil separately for 5 minutes, starting with the bell pepper, then the eggplant, then the zucchini. Cook the onion and tomato together. Mix the vegetables with the tomatoes and onions and reduce the heat. Add the mixed herbs. Season with salt and pepper. Cover tightly and leave to simmer for 40 minutes, stirring regularly. Ten minutes before the end of baking add two cloves of pressed garlic and cover again. Season accordingly. A few things to note: this is the traditional way of cooking ratatouille however, you can change this up a bit. By cooking the vegetables at the same time, in the order above instead of cooking them one at a time, it does reduce cook time. Reducing the amount of cook time for the vegetables can make them firmer if you prefer. Finally, if you want to take your ratatouille to the next level, place it in a baking dish and add some shredded hard cheeses such as parmesan, asiago, or Romano and broil for 3 to 5 minutes.