Ratatouille (The Best)

Instructions

1. With the rack in the middle position, preheat the oven to 350°F (180°C).
2. On a work surface, cut off the top of the garlic bulb to expose the cloves.
3. In a Dutch oven or ovenproof pot, place the garlic bulb, tomatoes and thyme. Drizzle with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Cover and bake for 30 minutes or until the garlic is tender.
4. Meanwhile, in a large skillet over medium-high heat, brown half of the eggplant at a time in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Set aside in a bowl.
5. In the same skillet, brown the onion, zucchini and bell peppers in the remaining oil. Season with salt and pepper.
6. Add the vegetables to the pot of confits tomatoes. Mix well. Cover and continue to bake for another 30 minutes.
7. Remove the pot from the oven. Remove the lid. Place the garlic bulb on a plate. Let cool for 15 minutes. Remove and compost the thyme sprigs. Squeeze the garlic bulb with your hands to extract the roasted cloves and mix into the vegetables. Compost the garlic skin. Adjust the seasoning. Transfer the ratatouille into a serving dish. Garnish with basil leaves.
8. Serve the ratatouille alongside fish, meat, pasta or on its own with toasted bread and cheese.