ratatouille

Ingredients

• 1 medium eggplant, cubed
• 2 medium zucchini, cubed
• 1 large red bell pepper, seeded and chopped
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more, until fragrant.
4. Add eggplant, zucchini, and bell pepper. Season with salt and pepper.
5. Cook, stirring occasionally, until vegetables are slightly softened, about 8-10 minutes.
6. Pour in crushed tomatoes, oregano, and thyme. Bring to a simmer.
7. Reduce heat and simmer for 20-25 minutes, or until vegetables are tender and flavors have melded.
8. Season with additional salt and pepper to taste.
9. Garnish with fresh basil before serving.

Notes

• For a richer flavor, roast the eggplant and zucchini in the oven at 400°F (200°C) for 20-25 minutes before adding to the pot.
• Don't overcrowd the pot; cook in batches if necessary.
• Ratatouille is even better the next day, as the flavors have more time to develop.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To serve, a dollop of ricotta cheese adds a lovely creamy element.