Ratatouille

Ingredients

• 1 eggplant, cubed
• 2 zucchini, cubed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 400g canned crushed tomatoes
• 1 tsp herbes de Provence
• Basil leaves, to garnish
• 1/4 cup olive oil

Steps

1. Salt the eggplant and zucchini slices/cubes, let sit 30 minutes to draw out moisture, then pat dry.
2. Heat olive oil in a large pot, saute the eggplant on its own until lightly browned, about 5 minutes; remove and set aside.
3. Saute the zucchini on its own the same way until lightly browned; remove and set aside.
4. In the same pot, saute onion, bell peppers, and garlic until softened but not browned, about 10 minutes; stir in herbes de Provence.
5. Add crushed tomatoes, season with salt and pepper, simmer 10 minutes.
6. Return the eggplant and zucchini to the pot, simmer gently together 10-15 minutes so the vegetables meld without turning to mush.
7. Garnish with fresh basil, serve with crusty bread.