A vegetable and herb stew.

The secret of this summer dish is to simmer the vegetables separately and gently so they don't turn into a purée and to cook them, uncovered, in a wide skillet so they are not too watery. In other words, forget shortcuts; they never seem to work with this dish. Whether served warm, lukewarm, at room temperature or even cold, it is delicious and gets even better when prepared a day ahead.

For best slimming results, serve with lean and extra-lean proteins (turkey, chicken breasts, egg whites, etcs….)

Ingredients

3 large eggplants, peeled only if very large

Coarse kosher or plain salt

4 zucchini unpeeled, trimmed and cut into 1-inch slices

3 large, fleshy, red or yellow peppers, seeded and cut into 1-inch strips

9 tomatoes

10 tablespoons olive

5 onions, peeled and sliced

6 garlic cloves, peeled and crushed

3 bay leaves

2 large twigs of thyme or 3 tablespoons dry thyme

Freshly ground pepper or Tabasco

Salt

¾ cup dry white wine

2 cups basil leaves or flat parsley, cut with a scissors

Juice of 1 large lemon (optional)

Herbs de Provence

Trim stem end of eggplants and cut into 1-inch dice. Sprinkle with salt and leave to drain in a large colander while you prepare the rest of the vegetables.

Trim and cut the zucchini and peppers. Dip the tomatoes in boiling water for a few seconds and then remove their skins, cut them in half crosswise gently, and squeeze out the seeds. Prepare the onions and garlic.

Heat 1 tablespoon of oil in a large skillet. Add the onions and sauté for a few minutes, stirring from time to time, until soft. Add the crushed garlic, stir, then add the tomatoes, bay leaves, and thyme. Simmer, uncovered, for about 10 minutes. Pour into a side dish and set aside.

Blot the eggplants and zucchini with paper towels and clean the skillet with a paper towel. Add 3 tablespoons of oil in the skillet and cook the eggplants for 5 minutes. Sprinkle a little pepper and pour into the side dish. Clean the skillet again with a paper towel, add 3 tablespoons of oil, and cook the peppers for 5 minutes. Sprinkle with salt and pepper, and pour into the bowl with the rest of the cooked vegetables.

Clean the skillet with a paper towel and heat 3 tablespoons of oil. Add the zucchini and cook, uncovered, for 5 minutes. Pour, along with the rest of the vegetables, into a casserole or large thick bottomed pan. Add the wine and basil, stir gently with a wooden spoon, and simmer, uncovered, for 1 hour. Cool, cover with plastic wrap, and refrigerate.

Thirty minutes before the meal, remove the herbs and pour off the top oil and excess juices. You should have a moist mixture but not a runny one. Correct the seasoning with salt, pepper, and thyme. Pour into a pretty dish, sprinkle with basil, and serve.

If you serve Ratatouille cold or at room temperature, sprinkle with the juice of 1 lemon and surround the edges of the dish with very thin lemon slices. If you reheat it gently to serve it warm, sprinkle a little basil or parsley on top and dribble with olive oil.

Omelette (M Gourmand): prepare an omelet, then pour the leftover lukewarm Ratatouille in the center. Fold the omelet over and slide it onto a warm plate.

Omelette (M Light): Use only egg whites