Ratatouille with Rice

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the coarsely chopped onion and sauté for 3-4 minutes until softened and translucent.

Stir in the minced garlic and cook for 1 minute until fragrant, then add the eggplant chunks and green bell pepper squares. Continue cooking for 5 minutes, stirring occasionally to prevent sticking.

Pour in the chicken broth and bring the mixture to a gentle simmer. Add the bay leaf, salt, crushed thyme leaves, and ground black pepper, stirring to combine.

Gently stir in the sliced zucchini and peeled tomato eighths, ensuring all vegetables are submerged in the liquid. Reduce heat to low-medium and simmer uncovered for 20-25 minutes until the eggplant is tender and the sauce has slightly reduced.

Mix the cornstarch with 1 tablespoon of water in a small bowl to create a slurry, then slowly stir this mixture into the ratatouille to thicken the sauce slightly. Simmer for 2-3 minutes more until the sauce coats the back of a spoon.

Remove the pot from heat and discard the bay leaf. Taste the ratatouille and adjust seasoning with salt and pepper as needed.

Divide the hot cooked rice evenly among four serving bowls or plates, creating a bed for the ratatouille. Spoon the ratatouille and its sauce over the rice, ensuring each serving receives an equal distribution of vegetables.