Ratatouille

Step 1

Cut the eggplant lengthwise (from top to bottom) into quarters, then slice each quarter crosswise into 3/4-inch chunks about the size of a marble.

Step 2

Place each zucchini on the cutting board and slice crosswise (cutting round slices) into 3/4-inch-thick half-moons; discard the very ends.

Step 3

Cut the bell pepper lengthwise from top to bottom into quarters; cut out the white seed core and discard; slice each quarter crosswise into 3/4-inch chunks.

Step 4

Slice the onion in half from root to tip, place flat-side down, and slice crosswise (perpendicular to the root) into 1/4-inch-thick strips.

Step 5

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 6

Pour 2 tablespoons of olive oil into a large, heavy-bottomed pot and heat over medium-high until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 7

Add the eggplant chunks and cook, stirring once every 45 seconds, until they turn light golden brown on multiple sides, about 5 minutes; slide them onto a clean plate.

Step 8

Pour 2 tablespoons of olive oil into the now-empty pot over medium-high heat; when the oil shimmers, add the zucchini and cook, stirring every 45 seconds, until light golden, about 4 minutes; transfer to the plate with the eggplant.

Step 9

Pour the remaining 1 tablespoon of olive oil into the pot; add the onion and bell pepper pieces and cook, stirring once every 30 seconds, until they soften and the onion becomes translucent, about 5 minutes.

Step 10

Add the minced garlic to the pot and stir constantly for 30 seconds until the kitchen smells strongly fragrant.

Step 11

Pour the entire can of crushed tomatoes (with juice) into the pot and stir to combine; scrape any stuck-on brown bits from the bottom with a wooden spoon.

Step 12

Return the eggplant and zucchini to the pot and stir gently until all pieces are coated with the tomato mixture.

Step 13

Reduce the heat to medium-low, cover the pot with the lid slightly ajar, and simmer gently, stirring once every 3 minutes, until the vegetables are very tender and the sauce has darkened to deep red-brown, about 20 minutes.

Step 14

Remove the pot from the heat and stir in 1 teaspoon of salt and 0.5 teaspoon of black pepper; taste a spoonful and add more salt or pepper if needed.

Step 15

Tear the fresh basil leaves by hand into small pieces and scatter them over the surface of the ratatouille; do not stir them in.

Step 16

Ladle the ratatouille into shallow bowls or plates, allowing the basil to rest on top, and serve warm or at room temperature.