Ratatouille (my way)

Ingredients (for 3 people)

1 eggplant

2 zucchinis

1 can of diced tomatoes or tomato pulp

Tomato paste (2 TBSP)

Herbes de Provence

Salt and black pepper

Olive oil

Directions

1. Cut the eggplant and zucchini into small, bite-sized pieces. Peel about half of the eggplant, as too much skin can leave the dish with a slightly astringent finish. If you have time, sprinkle the eggplant with salt and let it sit for 20–30 minutes to draw out excess moisture. Pat it dry before cooking.

2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the zucchini and cook until lightly browned.

3. Add the eggplant and cook for a few minutes, stirring occasionally.

4. Add the canned tomatoes. Pour a splash of water into the empty tomato can to rinse out any remaining tomato, then add the water to the pot.

5. Stir in the tomato paste and mix well.

6. Stir everything together and let the sauce simmer for at least 30 minutes.