Make Ratatouille with a Carbon Steel Chef Knife

Ingredients

• 6–7 garlic cloves , smashed and peeled
• 1 yellow onion , diced
• 3 medium zucchini , cut into ¼” disks
• 2 yellow summer squash , cut into ¼” disks
• 2 medium eggplant , cut into ¼” disks (halve or quarter if large, so all slices are similar in size)
• 2 red bell peppers , seeded and cut into ¼” strips
• ⅓ cup fresh basil , chiffonade
• 3 sprigs fresh rosemary , leaves removed and chopped (plus extra for garnish)
• 6 sprigs fresh thyme , leaves removed and chopped (plus extra for garnish)
• ¼ cup chopped fresh parsley
• ½ can (14 oz) Bianco DiNapoli crushed tomatoes (or other high-quality crushed tomatoes)
• 1 cup olive oil , more as needed
• 2 bay leaves
• 1½ teaspoons Jacobsen Salt Co. fine sea salt , plus more to taste
• Freshly ground black pepper, to taste