emointhekitchen You’re absolutely right—what most people picture thanks to Ratatouille is actually a refined variation (often called confit byaldi), not the rustic, traditional dish from Provence. Classic ratatouille is all about treating each vegetable properly, then bringing them together. Here’s a clean, authentic Provençal-style ratatouille with proper technique You will need: olive oil 1 big aubergine, diced 2 zucchinis, diced 1 bell pepper, diced 1 big onion, diced 2 cans of diced tomatoes 3 garlic cloves, diced 2 bay leaves thyme, parsley, oregano salt, pepper Procedure: Prep the veggies. Cut the aubergine, zucchini, and bell pepper into bite-sized pieces. Slice the onion and mince the garlic. Cook the aubergine first.…