End of Summer Ratatouille Recipe (Stovetop Vegetable Stew)

Cube the eggplant (salt it for 10 minutes and pat dry if you like). Slice the zucchini and peppers, finely chop the onion, and grate or finely dice the tomato.

Heat 1/4 cup olive oil in a wide pot over medium heat. Cook the onion for 3–4 minutes, then add the garlic and stir for about 30 seconds until fragrant.

Add the eggplant and cook for 5–6 minutes, stirring now and then. If it starts sticking, lower the heat slightly.

Stir in the zucchini and all the peppers. Cook for 6–8 minutes until they start to soften but still hold their shape.

Add the tomato, salt, and black pepper. Simmer 12–15 minutes with the lid slightly ajar, keeping the veggies tender but not mushy.

Turn off the heat and fold in the parsley and basil. Taste and adjust salt and pepper if needed.

Serve warm or at room temperature. Drizzle with the remaining olive oil and sprinkle with Parmesan; add extra shavings/crisps if you want.