I was not sure what would be my first recipe to share and then I thought that the first recipe I ever learned was how to make ratatouille when I was a little girl. Ratatouille to me is sharing, so I am happy to share my family recipe with you. I hope you’ll enjoy making it as much as I do ♥️ Serves 6/8 people and hopefully will last longer because it’s even better the following days, with a little imagination there are endless ways to use ratatouille. You could make a sort of shakshuka with eggs for lunch or a pasta in the evening. I love the idea of transforming a dish over time. 10 tomatoes, diced 8 medium sized eggplants, diced 8 zucchini, diced 4 red onions, diced 4 red bell peppers 4 garlic cloves, minced 2/3 sprigs of fresh thyme, leaves removed from sprig 3 tablespoons of brown sugar 3/4 tablespoons of balsamic vinegar Extra Virgin olive oil 2 tablespoons of butter Start by finely dicing all the vegetables. Set them aside. I usually begin with the aubergines and start cooking them right away, while I move onto the next veggie. Cook every vegetable separately, with olive oil, except for the onions and garlic. These should be cooked in a pan with butter, until almost caramelized. I like to cook the tomatoes in a large pot that will be used for the final simmer. When all the vegetables are nicely melted and well done, pour them all together in the large pot of tomatoes. Add the thyme, sugar, vinegar and season. Season intuitively - ratatouille isn’t fussy, it’s all about the feeling. Let it cook for at least 2 hours (if you can) on low heat. Enjoy!