How To Make Ratatouille

Add the onions and cook over low heat for about two minutes. Stir the onions, add the garlic, and continue cooking until onions are soft and translucent, another minute or two.

Add two more tablespoons of olive oil to the pan and turn the heat to medium. Add the chopped eggplant and continue cooking, stirring occasionally, until the eggplant is soft, about six to eight minutes.

Add another tablespoon of olive oil to the pan and stir in the zucchini and mushrooms. Continue cooking, stirring occasionally, for another five to seven minutes.

Add the chopped tomatoes, oregano, thyme, and fennel seeds and continue to simmer gently, stirring occasionally, until the entire mixture is tender.

Season with salt and pepper generously, and stir in the fresh basil leaves. Cook for another minute or so until the basil is very fragrant. Adjust the seasoning until it’s to your taste.

Serve as a side dish or as a main dish along with a chilled rosé and a crusty baguette and voila you have the makings of a perfect French provincial meal.