Ratatouille

Ingredients

• 1 medium eggplant (cut into 1/2-inch cubes)
• 2 medium zucchini (sliced into 1/4-inch rounds)
• 1 large yellow bell pepper (chopped)
• 1 large red bell pepper (chopped)
• 1 large onion (diced)
• 4 cloves garlic (minced)
• 14.5 oz canned diced tomatoes (with juices)
• 2 tbsp olive oil (for sautéing)
• 1 tsp dried oregano (or fresh if available)
• 1 tsp dried thyme (or fresh if available)
• 1 tsp salt (to taste)
• 1/2 tsp black pepper (to taste)
• 1/4 cup fresh basil (chopped, for garnish)

Instructions

1. 1

   In a large skillet or Dutch oven, heat the olive oil over medium heat.

2. 2

   Add the diced onion and sauté for about 5 minutes until translucent.

3. 3

   Stir in the minced garlic and cook for an additional minute until fragrant.

4. 4

   Add the chopped yellow and red bell peppers to the skillet and sauté for 5 minutes.

5. 5

   Next, add the cubed eggplant and continue to cook for another 5 minutes, stirring occasionally.

6. 6

   Add the sliced zucchini, dried oregano, dried thyme, salt, and black pepper to the mixture.

7. 7

   Pour in the canned diced tomatoes with their juices, stirring well to combine.

8. 8

   Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes, stirring occasionally.

9. 9

   Once the vegetables are tender and the flavors have melded together, remove from heat.

10. 10

    Serve hot, garnished with fresh chopped basil.