Ratatouille

Salt the diced eggplant and let it sit in a colander for 15 minutes to draw out moisture and bitterness. Pat dry with paper towels.

Heat 2 tablespoons of olive oil in a wide, heavy-bottomed pan over medium-high heat. Sauté the eggplant in batches until golden brown on all sides, about 5 minutes. Remove and set aside.

In the same pan, add another tablespoon of olive oil. Sauté the zucchini until lightly golden, about 3 minutes. Remove and set aside.

Add the remaining olive oil to the pan. Sauté the red and yellow bell peppers for 4 minutes until slightly softened. Remove and set aside.

In the same pan, cook the chopped onion over medium heat for 6–8 minutes until soft and translucent. Add minced garlic and cook for 1 minute.

Add the chopped tomatoes, bay leaves, and thyme sprigs. Cook on medium heat for 10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.

Return all the sautéed vegetables to the pan. Stir gently to combine with the tomato base.

Season with salt and freshly ground black pepper. Cover and simmer on low heat for 15 minutes, stirring occasionally, until all vegetables are tender but still hold their shape.

Remove bay leaves and thyme sprigs. Tear fresh basil leaves and stir them in just before serving.

Serve warm or at room temperature as a side dish, with crusty bread, or over steamed rice — reflecting Puducherry's French culinary heritage.