Ratatouille

Cuisines

Best for

Recipe

Ingredients

1 medium	eggplant
1 medium	zucchini
1 medium	yellow squash
1 medium	red bell pepper
1 medium	green bell pepper
1 medium	onion
2 cloves	garlic
2 tablespoons	olive oil
1 can	crushed tomatoes
1 teaspoon	dried thyme
1 teaspoon	dried basil
1 teaspoon	dried oregano
—	salt to taste
—	black pepper to taste

Instructions

1. 1 Dice the eggplant, zucchini, yellow squash, red bell pepper, and green bell pepper into bite-sized pieces.
2. 2 Finely chop the onion and mince the garlic cloves.
3. 3 In a large skillet, heat the olive oil over medium heat.
4. 4 Add the onion and garlic to the skillet, and sauté until the onion becomes translucent.
5. 5 Add the diced eggplant to the skillet and cook for about 5 minutes until it begins to soften.
6. 6 Stir in the zucchini, yellow squash, red bell pepper, and green bell pepper.
7. 7 Cook the vegetables for another 5-7 minutes, stirring occasionally.
8. 8 Add the crushed tomatoes, thyme, basil, oregano, salt, and black pepper to the skillet.
9. 9 Reduce the heat to low and let the mixture simmer for about 20 minutes, stirring occasionally, until the vegetables are tender.
10. 10 Adjust seasoning with additional salt and pepper if needed before serving.