Ratatouille

Ingredients

• 3 tbsp olive oil, divided
• 1 eggplant, cut into 1/2-inch cubes
• 2 zucchini, cut into 1/2-inch pieces
• 1 yellow squash, cut into 1/2-inch pieces
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried thyme
• 1 tsp dried herbes de Provence or Italian seasoning
• Salt and black pepper, to taste
• Fresh basil, torn, for garnish

Instructions

1. 1Heat 2 tablespoons of the olive oil in a large pot over medium-high heat and cook the eggplant for 5 to 6 minutes, stirring occasionally, until lightly browned; remove and set aside.
2. 2Add the remaining oil and cook the zucchini and squash for 4 to 5 minutes until just starting to color, then remove and set aside with the eggplant.
3. 3In the same pot, cook the onion and bell pepper for 4 to 5 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
4. 4Stir in the crushed tomatoes, thyme, and herbes de Provence, and bring to a simmer.
5. 5Return the eggplant, zucchini, and squash to the pot, and simmer uncovered for 20 to 25 minutes, stirring occasionally, until all the vegetables are very tender and the sauce has thickened.
6. 6Season with salt and pepper to taste, and garnish with fresh basil before serving.

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