Traditional French Ratatouille Vegetable Stew

Dice the eggplant, zucchini, red and yellow bell peppers, onion, and tomatoes into small, uniform pieces.

Heat olive oil in a large skillet or pot on medium heat.

Add the diced onion and garlic to the skillet, sautéing until they become translucent and fragrant.

Add the diced eggplant, zucchini, and bell peppers to skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the diced tomatoes, tomato paste, dried thyme, and dried basil. Season with salt and pepper to taste.

Simmer for about 20-30 minutes, or until the vegetables are tender but not mush.

Taste and adjust seasonings if needed.

Remove from heat and let the ratatouille cool slightly.

Serve warm, garnished with fresh basil leaves.