Ratatouille

Trim the eggplant and cut into three-quarter-inch slices, then sticks, then cubes (one inch max).

Toss the cubes in a bowl with about a tablespoon of rock salt per eggplant; transfer to a colander or sieve over a bowl to drain, so the eggplant sweats out water and absorbs less oil. Said as 'about 45 minutes'; later 'It's been 25 minutes'.

Preheat the oven to 325 degrees Fahrenheit.

Heat two skillets on medium with a tablespoon of olive oil each; saute the onions in one and the bell peppers in the other, 8 to 10 minutes until soft and slightly golden; season with salt and pepper.

Drain the onions in a colander; add more olive oil to that skillet and saute the zucchinis. Add olive oil, the tomato and garlic to the bell peppers; season.

Turn off the heat under the tomatoes and drain in a colander; turn off the zucchinis after 8 to 10 minutes and drain over the vegetables.

Discard the eggplant juice, rinse the eggplant under cold water to remove the salt, and pat dry.

Heat about two tablespoons of olive oil on medium-high and saute the dry eggplant about 10 minutes; season with salt and pepper and cook 5 more minutes; drain.

Put a one-inch layer of vegetables in a saucepan or large pot.

Cut the basil into chiffonade: stack the leaves, roll like a cigar and slice; sprinkle over the vegetables.

Strip the rosemary and thyme leaves from the stems (stems bring bitterness) and chop finely; sprinkle half over the vegetables.

Add a couple of tablespoons of tomato paste, another layer of vegetables, and repeat with the herbs and tomato paste; finish with the remaining vegetables.

Cover with a lid and bake at 325 degrees Fahrenheit for three hours, checking after one hour that it is not sticking.

Season with salt and pepper; the vegetables should be well done, never crunchy.

Drain in a colander, serve on a platter garnished with fresh lemon thyme, hot, cold or at room temperature.

Variation: plate individually by filling a ring in the center of the plate, lifting it off, and garnishing with balsamic vinegar reduction, basil oil and a stem of basil leaves.