Zucchini and Garlic Ratatouille

Ingredients

• Olive oil (3 tablespoons)
• Onion (1 medium, chopped)
• Garlic (4 cloves, minced)
• Zucchini (2 medium, sliced)
• Eggplant (1 medium, diced)
• Red bell pepper (1, diced)
• Yellow bell pepper (1, diced)
• Tomatoes (4 medium, diced (or one 14-ounce can of diced tomatoes))
• Fresh thyme (1 tablespoon, chopped)
• Fresh basil (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 5 minutes, until fragrant and the onion is translucent.
3. Stir in the sliced zucchini, diced eggplant, and both red and yellow bell peppers. Cook for approximately 10 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the diced tomatoes, fresh thyme, fresh basil, salt, and black pepper to the skillet. Stir well to combine all the ingredients.
5. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the vegetables are tender and the flavors meld together.
6. Taste and adjust seasoning if needed. If you like a bit of heat, consider adding a pinch of red pepper flakes.
7. Serve the ratatouille hot, either as a side dish or as a main course paired with crusty bread or over rice.