Ratatouille

Ingredients

• •1 large eggplant, cut into 1-inch cubes
• •2 zucchini, cut into 1-inch pieces
• •1 red bell pepper, chopped
• •1 yellow bell pepper, chopped
• •1 medium yellow onion, diced
• •4 cloves garlic, minced
• •2 cups crushed tomatoes
• •1/3 cup olive oil
• •1 tsp fresh thyme leaves
• •1/2 cup fresh basil leaves
• •1 1/2 tsp salt
• •1/2 tsp black pepper

Directions

1. 1Salt the eggplant lightly and let it stand for 15 minutes, then blot dry.
2. 2Brown the eggplant in part of the olive oil and transfer it to a bowl.
3. 3Sauté zucchini and peppers in batches until lightly browned.
4. 4Cook onion and garlic in remaining oil for 5 minutes.
5. 5Add tomatoes, thyme, salt, and black pepper and simmer for 10 minutes.
6. 6Return all vegetables and simmer gently for 10 minutes, then fold in basil.

💡 Cooking the vegetables in stages prevents ratatouille from becoming one soft, indistinct stew.

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