Herb-Infused Ratatouille

Ingredients

Olive oil

3 tablespoons

Eggplant

1 medium, diced

Zucchini

1 medium, diced

Bell peppers

2, diced (any color)

Onion

1 medium, diced

Garlic

3 cloves, minced

Tomatoes

4 medium, diced

Fresh thyme

1 tablespoon, chopped

Fresh basil

1 tablespoon, chopped

Fresh parsley

2 tablespoons, chopped

Salt

to taste

Pepper

to taste

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
2. Add the diced eggplant and sauté for about 5 minutes, until it starts to soften. Remove the eggplant from the skillet and set aside.
3. In the same skillet, heat the remaining tablespoon of olive oil.
4. Add the diced zucchini, bell peppers, and onion. Cook for 5 minutes, stirring occasionally, until the vegetables are tender.
5. Stir in the minced garlic and cook for an additional minute until fragrant.
6. Return the cooked eggplant to the skillet and mix in the diced tomatoes.
7. Season the mixture with salt, pepper, fresh thyme, basil, and parsley. Stir well to combine all the ingredients.
8. Reduce the heat to low, cover the skillet, and let the ratatouille simmer for 30 minutes, stirring occasionally to prevent sticking.
9. Taste and adjust seasoning if necessary before serving hot as a main dish or at room temperature as a side dish.