Ratatouille

Ingredients

• Fresh basil (1/2 cup, chopped)
• Salt and pepper (to taste)
• Dried oregano (1 teaspoon)
• Dried thyme (1 teaspoon)
• Olive oil (3 tablespoons)
• Garlic (3 cloves, minced)
• Onion (1 large, diced)
• Tomatoes (4 large, diced)
• Bell peppers (2, diced)
• Zucchini (2, diced)
• Eggplant (1 large, diced)

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the diced onion and minced garlic to the skillet. Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
3. To the skillet, add the diced eggplant, zucchini, and bell peppers. Sauté the vegetables until they begin to soften, about 10 minutes.
4. Next, add the diced tomatoes, dried thyme, dried oregano, salt, and pepper to the skillet. Stir the ingredients well until they're fully combined.
5. Reduce the heat to low, cover the skillet, and let the ratatouille simmer for 20 minutes. This allows the vegetables to fully cook and the flavors to meld together.
6. In a separate small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the remaining minced garlic and cook until fragrant, about 1 minute.
7. Remove the small skillet from heat and stir in the chopped fresh basil.
8. Pour the garlic and basil mixture over the ratatouille, stirring gently to incorporate the flavors.
9. Serve the ratatouille hot, either as a hearty main course or a side dish. Bon appétit!