Ratatouille

Ingredients

• •1 medium, diced eggplant
• •2 medium, diced zucchini
• •1 large, diced red bell pepper
• •1 large, diced yellow bell pepper
• •1 medium, diced onion
• •4 cloves, minced garlic
• •1 can (28 oz), crushed canned tomatoes
• •2 tablespoons tomato paste
• •3 tablespoons olive oil
• •3 tablespoons, chopped fresh basil
• •1 teaspoon, dried thyme
• •to taste salt
• •to taste black pepper

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add diced onion and cook until softened, about 5 minutes.
3. 3Stir in minced garlic and cook for 1 minute until fragrant.
4. 4Add tomato paste and stir to combine with the aromatics.
5. 5Pour in the crushed canned tomatoes with their juice.
6. 6Add the diced eggplant, zucchini, and bell peppers to the pot.
7. 7Stir in the thyme, salt, and pepper to season the mixture.
8. 8Bring the stew to a simmer and reduce heat to low.
9. 9Cover partially and simmer for 30–40 minutes, stirring occasionally, until vegetables are tender.
10. 10Taste and adjust seasoning as needed.
11. 11Stir in fresh chopped basil just before serving.
12. 12Serve warm as a side dish or over rice, pasta, or crusty bread.