Ratatouille

Ingredients

• • 1 large eggplant, diced
• • 2 zucchini, diced
• • 1 red bell pepper, diced
• • 1 yellow bell pepper, diced
• • 4 ripe tomatoes, chopped
• • 1 onion, diced
• • 3 cloves garlic, minced
• • 3 tbsp olive oil
• • 1 tsp dried thyme
• • 1 tsp dried oregano
• • Fresh basil leaves
• • Salt and pepper to taste

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Sauté onion for 3 minutes until softened.
2. 2 Add garlic and cook for 30 seconds until fragrant.
3. 3 Add eggplant and bell peppers. Cook for 5 minutes, stirring occasionally.
4. 4 Add zucchini and cook for another 3 minutes.
5. 5 Add chopped tomatoes, thyme, and oregano. Season with salt and pepper.
6. 6 Reduce heat to low, cover, and simmer for 25-30 minutes until all vegetables are tender.
7. 7 Stir in fresh basil leaves. Serve warm with crusty bread.