Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.

Step 1:

Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat.
Add the eggplant and season with 1/4 teaspoon salt.
Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes.
Transfer to a plate and set aside.

Step 2:

Add another tablespoon of oil to the pan (no need to clean it).
Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes.
Season with 1/4 teaspoon salt and transfer to a plate; set aside.

Step 3:

Add two more tablespoons of oil to the pan and add the onion and bell pepper.
Cook, stirring frequently, for about 5 minutes.

Step 4:

Add the garlic and continue cooking for about 3 minutes more. Do not brown.
Next, add the tomatoes, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt.
Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.

Step 5:

Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.
Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through.
Taste and adjust seasoning, if necessary.
Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.