Ratatouille

Ingredients

• 1 medium, cut into 1-inch cubes eggplant
• 1 medium, sliced into half-moons zucchini
• 1 chopped yellow bell pepper
• 14 oz canned crushed tomatoes
• 1 small, diced yellow onion
• 3 cloves, minced garlic
• 3 tbsp olive oil
• 2 tsp herbs de Provence
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, torn fresh basil(optional)

Instructions

1. 1

   Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant and cook, stirring occasionally, for 6-8 minutes until softened and lightly browned. Remove and set aside.

2. 2

   Add the remaining 1 tbsp olive oil to the pan, then sauté the onion and bell pepper for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.

3. 3

   Add the zucchini, cooked eggplant, crushed tomatoes, herbs de Provence, salt, and black pepper. Stir well to combine.

4. 4

   Cover and simmer over medium-low heat for 20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.

5. 5

   Taste and adjust seasoning, then remove from heat. Stir in fresh basil if using and serve warm.