Prepare the vegetables: Cut the eggplant in ½ inch squares. Sprinkle with 1 teaspoon rock salt and mix. Drain in a colander for 30 minutes. Cut the red and green pepper in ½ inch squares and set aside. Cut the zucchini in ½ inch squares and set aside. Cut the onion, the same size as the rest of the vegetables. Remove the core and dice the tomatoes. Chop the basil. Separate rosemary and thyme leaves from stems. Chop finely and set aside with the basil. Peel, cut in half and removed the germs of 12 garlic cloves. Chop finely and set aside.

Sauté on high heat: In a pan, heat 1 tablespoon of olive oil. Sauté the vegetables, salt and pepper on high. Cook until they become golden brown and then drain in a colander. (Use 2 tablespoon of olive oil for the eggplant). In a large saucepan, place a one-inch layer of vegetables. Then sprinkle with a thin layer of basil, thyme, and rosemary. Follow with some chopped garlic. Add the tomato paste. Then repeat these steps until you use all the ingredients.

Cook the ratatouille: Place in the oven, with a lid on and cook for 3 hours at 325°F. Stir occasionally. A good ratatouille does not look nice. The vegetables should be overcooked but the flavor will "explode" out of the pot.

How to plate: Place a small ring in the center of a plate. Fill it with hot or cold strain ratatouille. Remove the ring slowly. Garnish around with basil coulis, balsamic reduction, pepper and fresh thyme. Repeat the same steps for all the guests plates.

This is the traditional recipe.