Slice the garlic in half and remove the stem, then mince.
Dice all ● vegetables into 1.5 cm-sized cubes. (Soak the eggplant in water, then drain.)
Heat olive oil and garlic in a thick-bottomed pot over low heat. When the garlic is fragrant, turn the heat to medium low. Add the onions and sauté.
When the onions are covered with oil, add a pinch of salt and continue to cook. Add the bell pepper, zucchini, and eggplant in that order. Add a pinch of salt each time and continue to cook.
Add the tomato and canned tomato. When the mixture comes to a boil, turn the heat to low, cover the pot and simmer slowly for 30 to 40 minutes. (Mix occasionally from the bottom.)
Taste and season with salt if necessary.
Story Behind this Recipe
My husband loves garlic. He's not too satisfied with regular ratatouille. That's why I use lots of garlic when I serve this to my family.
Step 4: When you cook the bell pepper, zucchini, and eggplant, mix each time to blend the vegetables with the oil, add salt, and then continue to sauté. You could also add red or yellow bell peppers, cucumber, or shiitake mushrooms.