Ratatouille Provencale

Ingredients

• Salt and pepper (to taste)
• Herbes de provence (1 tablespoon)
• 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 olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic, and cook until the onion is translucent, about 5 minutes.
3. Add the eggplant, zucchini, and bell peppers. Cook for 10 minutes, stirring occasionally.
4. Add the tomatoes, herbes de Provence, salt, and pepper. Stir well to combine.
5. Reduce the heat to low, cover the pot, and simmer for 25 minutes, or until the vegetables are tender.
6. Taste and adjust the seasoning if needed.
7. Serve hot as a main course or as a side dish.