Ratatouille, traditional recipe

Cut the eggplant into 2 cm cubes. You can let it drain with coarse salt while you prepare the rest. To do this, place the eggplant cubes in a bowl with a generous pinch of coarse salt. Leave to rest for 15 minutes. Then, remove the water and excess coarse salt with paper towels.

Cut the courgette into rounds. These should not be too thin to prevent the courgette from melting during cooking. Cut the bell pepper into cubes as well. Slice the onion and chop the garlic.

In a saucepan or a pot, add a drizzle olive oil. Add onion and garlic and sauté for 2 minutes. Then add the eggplants and sauté them for 5 minutes.

Then add the courgette and bell pepper. Sauté for 2 minutes. Then pour in the tomatoes. Then add the thyme, salt and pepper. Mix everything well. Close with a lid and let it cook on low heat for 1 hour.

Remove the lid for the last 10 minutes of cooking. Check the seasoning of the rataotuille and add a final drizzle of olive oil.