For Bouquet Garni

• 2 bay leaves
• sprig of thyme
• sprig of parsley
• 4-5 black peppercorns
• 4-5 coriander seeds

For Ratatouille

• 10 tbsp olive oil, divided
• 1 medium onion, chopped
• 5 medium zucchini, chopped
• 3 medium eggplant, chopped
• 1 red bell pepper, seeded & chopped
• salt & pepper
• 4 medium tomatoes, peeled & chopped
• 3-4 garlic cloves, chopped
• bouquet garni (see above)
• 2 tsp Herbes de Provence

Equipment

• cheesecloth
• kitchen twine

1. Bundle all bouquet ingredients into a piece of cheesecloth
2. Wrap snugly with kitchen twine so that the ingredients stay in place during the cooking process. Set aside

Sauté Vegetables & Stew

1. In 3 separate medium sauté pans over medium-high heat, add 2 tbsp olive oil to each
2. Season onions with salt and pepper and cook in first medium sauté pan for 5-10 minutes, or until soft and translucent
3. Season zucchini with salt and pepper and cook in second medium sauté pan for 8-10 minutes
4. Cook bell pepper in third medium sauté pan for 5 minutes
5. In a large sauté pan over medium-high heat, add 4 tbsp olive oil
6. Season eggplant with salt and pepper and cook in large pan for 7-10 minutes
7. Add all separately-cooked vegetables into the large pan with the eggplant. Add tomatoes, garlic and bouquet garni
8. Cover & cook 20-30 minutes over medium heat
9. Stir in Herbes de Provence. Remove and discard bouquet garni
10. Serve as a side -- crusty bread recommended!