Ratatouille Provençale

Ingredients

Eggplant

1 medium, diced

Zucchini

2 medium, diced

Bell peppers

2, diced (red and yellow for color)

Tomatoes

4 large, diced (or 1 can of diced tomatoes)

Onion

1 large, chopped

Garlic

3 cloves, minced

Olive oil

3 tablespoons

Herbes de Provence

1 tablespoon

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
3. Introduce the diced eggplant, zucchini, and bell peppers to the pot. Cook for about 10 minutes, stirring occasionally, until the vegetables are slightly softened.
4. Stir in the diced tomatoes along with the herbes de Provence, salt, and pepper. Mix well to ensure all vegetables are coated.
5. Reduce the heat to low, cover the pot, and let the ratatouille simmer for 25 minutes, or until the vegetables are tender and the flavors meld together.
6. Taste and adjust the seasoning if needed, adding more salt, pepper, or herbs to your preference.
7. Serve hot as a main course or as a delicious side dish, and enjoy with crusty bread or over a bed of rice.