Ratatouille with Basil

Wash the vegetables. Cut the eggplant and zucchini into very small cubes. Peel the peppers, remove the seeds, and cut into a brunoise.

Blanch the tomatoes, quarter them, and remove the insides and seeds. Cut the quarters into a small dice.

Peel and mince the onions. Peel the garlic and crush well, almost into a purée.

Heat the olive oil in a large sauté pan, and sweat the onions, crushed garlic, peppers, and eggplant for 3 to 4 minutes.

Season with salt, freshly ground black pepper, and the bay leaves. Stir and cook gently for 5 to 7 minutes.

Add the tomatoes and zucchini, and cook for a further 5 to 7 minutes. Adjust the seasoning and take the pan off the heat. Take out the bay leaves.