Ratatouille Recipe (Traditional French Vegetable Dish)

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1. 1Step 1: Peel the eggplant and onion. Separately chop the eggplant, onion, zucchini, yellow squash, bell peppers, and tomato into a medium dice (about 1/2" x 1/2"). Set aside.
2. 2Step 2: Heat the olive oil in a wide skillet (12" to 14") over medium heat. Add the eggplant and cook for about 5 minutes, stirring once or twice, until softened and lightly browned.
3. 3Step 3: Add the diced onion, squash, bell peppers, and one teaspoon of salt. Cook, stirring occasionally, until lightly softened and the onions appear translucent, about 7 to 8 minutes.
4. 4Step 4: Stir in the tomatoes, minced garlic, tomato paste, and thyme. Add the water and an additional teaspoon of salt. Stir and bring to a simmer.
5. 5Step 5: Cook, uncovered, until the entire mixture cooks into a chunky, thick stewy consistency, about 20 to 30 minutes. Stir occasionally.
6. 6Step 6: If, toward the end, the ratatouille starts to seem too dry, dose it with a couple tablespoons of water at a time, until the mixture becomes stewy again.
7. 7Step 7: Taste for seasoning. Add the pepper and fresh basil. Give it a good stir, and serve warm or at room temperature.