Ratatouille Nicoise

Ingredients

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

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the diced eggplant and cook until slightly softened, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and sauté the diced zucchini, bell peppers, and onion until they start to brown, about 8 minutes.
4. Add the minced garlic and cook for an additional 1 minute.
5. Return the cooked eggplant to the skillet and add the diced tomatoes, herbes de Provence, salt, and pepper. Stir well to combine.
6. Reduce the heat to low, cover the skillet, and simmer for 25 minutes, or until the vegetables are tender.
7. Remove from heat and stir in the chopped fresh basil.
8. Serve hot as a main course or as a side dish with crusty bread.