Ratatouille, Stir-frying Each Vegetable Separately Preserves Their Individual Flavors

Steps

1. 1

   Cut all vegetables uniformly into 1.5cm pieces.

2. 2

   Heat olive oil in a pan and stir-fry the butternut squash, bell pepper, zucchini, eggplant, and onion separately, seasoning each with salt and pepper, then let them cool.

3. 3

   In the pan, sauté minced garlic until golden, add tomatoes, and stir-fry to draw out their sweetness.

4. 4

   Combine all the stir-fried vegetables, add tomato sauce, bay leaf, and thyme, and cook for 5 minutes.

5. 5

   Top with chopped parsley and a drizzle of olive oil to finish.