Ratatouille Provencal

Ingredients

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

Instructions

1. 1

   Prepare the vegetables: Dice the zucchini, eggplant, and bell pepper into 1-inch pieces. Chop the onion and mince the garlic.

2. 2

   In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

3. 3

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

4. 4

   Stir in the diced eggplant and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

5. 5

   Add the diced zucchini and continue to cook for another 5 minutes until all the vegetables are tender.

6. 6

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

7. 7

   Reduce the heat to low, cover the skillet, and let the ratatouille simmer for 20-25 minutes, stirring occasionally. If the mixture becomes too dry, add a splash of water.

8. 8

   Once the vegetables are cooked through and the flavors have melded, remove from heat. Drizzle with the remaining 2 tablespoons of olive oil before serving.

9. 9

   Serve warm, garnished with fresh basil if desired. Enjoy your Ratatouille Provencal!