Easy French Ratatouille

1-2 cups eggplant

1 bunch scallions

2 sweet peppers (optional)

2 medium summer squash 

2-3 tomatoes

1 1/2 tablespoons olive oil

2 cloves garlic

1 bay leaf

2 sprigs thyme

1/4 cup loosely packed basil, sliced into ribbons

Extra basil for garnishing

Salt and pepper

Chop eggplant into bite-sized cubes. Toss with a Tbsp of salt and set in strainer while you prep the other ingredients.

Slice the scallions (reserve some of the tops for garnish) and roughly chop the peppers, summer squash, and tomatoes into bite-sized pieces. Mince the garlic. The vegetables will be cooked in batches, so keep each one in a separate bowl.

Warm a teaspoon of olive oil in a large (at least 5 1/2-quart) Dutch oven or pot over medium-high heat. Add the scallions and a generous pinch of salt. Sauté until they have softened and are just beginning to brown, about 8 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 4 minutes. Transfer the onions and peppers to a clean bowl.

Add another teaspoon of oil to the pot and sauté the summer squash with a generous pinch of salt until it has softened and is beginning to brown, about 5 minutes. Transfer to the bowl with the onions and peppers.

Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Add two teaspoons of oil in the pan and sauté the eggplant until it has softened, about 8 minutes. Transfer the eggplant to the bowl with the other vegetables.

Sauté the garlic until just fragrant then add tomatoes bay leaf and thyme. Deglaze with ¼ cup red wine then add all the vegetables back into the pan. 

Stir until well mixed and bring stew to a simmer then turn heat to low and simmer for 30 minutes

Remove the bay leaf and thyme and stir in basil and scallion tops