Ratatouille Provençale

Ingredients

• 2 medium zucchini
• 1 large eggplant
• 2 medium bell peppers
• 4 medium tomatoes
• 1 large onion
• 4 cloves garlic
• 1 teaspoon thyme
• 3 tablespoons olive oil
• 1 tablespoon basil
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Wash and chop the zucchini into 1/2-inch cubes.

3. 3

   Dice the eggplant into 1/2-inch cubes and sprinkle with salt. Let it sit for 15 minutes to draw out moisture, then rinse and pat dry.

4. 4

   Chop the bell peppers into 1/2-inch pieces.

5. 5

   Dice the onion and mince the garlic cloves.

6. 6

   In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

7. 7

   Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

8. 8

   Add the chopped zucchini, eggplant, and bell peppers to the skillet. Sauté for about 10 minutes, stirring occasionally, until the vegetables begin to soften.

9. 9

   Chop the tomatoes and add them to the skillet along with the thyme, salt, and black pepper. Stir well to combine.

10. 10

    Transfer the vegetable mixture to a baking dish and cover with aluminum foil.

11. 11

    Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes to allow the vegetables to caramelize slightly.

12. 12

    Remove from the oven and stir in the chopped basil before serving.

13. 13

    Serve warm as a main dish or a side, garnished with additional fresh basil if desired.