Ratatouille

Method

1. Dice the eggplant, zucchini, pepper, and tomato into roughly equal 2 cm pieces, then mince the garlic cloves finely.
2. Heat a wide, heavy-bottomed skillet or Dutch oven over medium-high heat and add the eggplant, sautéing for 5 minutes until it begins to soften and take on a light golden color.
3. Add the pepper to the pan and cook for a further 4 minutes, stirring occasionally, until the pieces start to blister at the edges.
4. Stir in the zucchini and minced garlic and continue to cook over medium heat for 5 minutes, allowing the vegetables to meld together.
5. Add the diced tomato and thyme, stirring gently to combine all the vegetables into a cohesive mixture.
6. Reduce the heat to low, cover the pan, and let the ratatouille simmer for 10 minutes until all vegetables are tender and the tomatoes have broken down into a light sauce.
7. Taste and adjust the thyme seasoning before serving the ratatouille warm across 4 portions.