Wash the zucchini and eggplant, cut off the ends, and dice into ½-inch cubes. Wash the bell peppers, cut them in half, remove the core, seeds, and white flesh, and cut them into ½-inch squares. Wash the tomatoes, cut them into quarters, discard the seeds, and cut them into ½-inch cubes.
2 large zucchini, 1 large eggplant, 1 large red bell pepper, 1 large green bell pepper, 6 medium tomatoes
In a large frying pan or heavy bottom pot, heat up the extra virgin olive oil over medium heat. Add the onion and cook for 2-3 minutes until glistening and fragrant.
2 tbsp Extra Virgin Olive Oil, 1 large onion
Add the diced bell peppers and eggplant and cook for 7 minutes, stirring occasionally until soft.
Add the tomatoes, zucchini, garlic (in their skins), thyme, bay leaf, and a pinch of salt. Stir gently to mix. Turn the heat to medium-low, cover, and simmer for one hour. Occasionally, take the lid off and carefully wipe away the built-up condensation on the inner lid, and place the lid back on. This will help prevent having a watery ratatouille.
2 cloves garlic, 2 sprigs thyme, 1 bay leaf, ¼ tsp salt
After one hour, check the consistency of the ratatouille. If the vegetables rendered too much water, let it simmer for 10 to 20 more minutes extra with the lid off.
When the consistency is right, add the honey and stir to combine.
1 tbsp honey
Garnish with black pepper and fresh basil leaves and serve warm.
2 basil leaves, ¼ tsp black pepper