Classic French Ratatouille with Potatoes and Bell Peppers

1.Heat the olive oil in a large skillet or Dutch oven over medium heat.

2.Add the chopped onion and minced garlic to the skillet, sautéing until the onion becomes translucent, about 5 minutes.

3.Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally.

4.Add the diced bell pepper, zucchini, and eggplant to the skillet, mixing well to combine all the vegetables.

5.Season the mixture with salt, pepper, dried thyme, and dried basil. Stir to evenly distribute the seasonings.

6.Pour in the chopped tomatoes and add the bay leaf. Stir everything together and bring to a gentle simmer.

7.Cover the skillet and let the ratatouille cook for about 30-35 minutes, stirring occasionally, until all the vegetables are tender and the flavors meld together.

8.Remove the bay leaf before serving. Adjust seasoning with more salt and pepper if needed.