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1
Slice the eggplant into 1/4-inch round slices.
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2
Stack the slices, a few at a time, and cut into 1/4-inch dice.
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3
Place the eggplant in a colander and toss with 1 teaspoon salt.
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4
Set aside to drain.
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5
Cut the peppers in 1/4-inch strips and then into 1/4-inch dice, and reserve.
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6
Cut the zucchini into 1/4-inch slices, then 1/4-inch strips, then 1/4-inch dice.
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7
Reserve.
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8
In a large deep nonreactive deep saute pan, add 1/4 cup of the olive oil and heat over medium heat.
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9
Add the onion and garlic and saute for 10 minutes or until the onion is translucent.
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10
Add the tomatoes and cook until they release their juices, about 5 minutes.
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11
Transfer the mixture to a bowl and reserve.
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12
Add about 2 tablespoons of the oil to the saute pan and heat.
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13
Add the peppers and cook until they begin to lose some of their juice, about 5 minutes.
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14
Transfer the peppers to the bowl of vegetables and reserve.
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15
Add another 2 tablespoons oil to the pan and heat.
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16
Add the zucchini and cook, tossing often for 5 minutes or until they become slightly limp.
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17
Add the remaining 1/4 cup of oil to the pan and heat.
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18
Squeeze the liquid out of the diced eggplant a fistful at a time.
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19
Add the eggplant to the pan.
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20
Cook, tossing often for 10 minutes until the eggplant becomes slightly limp.
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21
Transfer the eggplant and any accompanying oil to another bowl and reserve.
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22
Add the wine and broth to the pan and bring to a boil.
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23
Reduce the heat and simmer for 5 minutes.
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24
Add the reserved vegetable mixture and eggplant to the pan.
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25
Add the basil, parsley, mint, thyme, and bay leaf and season with salt and pepper.
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26
Cover slightly and simmer over medium-low heat for 30 minutes, stirring occasionally.
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27
Drain the ratatouille in a colander set over a large bowl to catch the juices.
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28
Place the ratatouille and strained liquid in separate bowls and allow to cool to room temperature.
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29
Cover and refrigerate until chilled.
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30
Spoon off the oil from the top of the ratatouille and save for another use.
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31
(It makes a delicious vinaigrette.)
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32
Add enough of the strained juice to moisten the ratatouille.
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33
Serve either as a first course or as an accompaniment to grilled meat or chicken.
