Perhaps your garden is overflowing? Or, perhaps your veggie drawer is overflowin…

Perhaps your garden is overflowing? Or, perhaps your veggie drawer is overflowing with items you got at the local farmers market (🙋‍♀️)? That said, it’s a great time to bust out some Ratatouille! This “Easy French” version from thekitchn is simple and delicious. (I added some Parmesan cheese to it…is this sacrilegious?? I don’t know, but I think cheese is good with everything! 😉)
INGREDIENTS
5 tablespoons olive oil, divided, plus more for serving
1 1/2 pounds eggplant (1 large), large dice
Kosher salt
Freshly ground black pepper
1 1/2 pounds zucchini or summer squash (3 to 4 medium squash), large dice
1 medium yellow onion, diced
2 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
1 pound tomatoes (3 to 4 medium), large dice
1 large bell pepper, large dice
1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving
INSTRUCTIONS
Heat 2 TBS of the oil in heavy-bottomed pot over medium-high heat. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, about 2 minutes. Transfer to a large bowl.
Add 2 TBS of oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, about 2 minutes. Transfer to the bowl with the eggplant.
Reduce the heat to medium. Add the remaining 1 tbsp oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened about 6-8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine.
4. Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours.
Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving w/ more basil