Ratatouille
Ingredients
1/4 cup olive oil (more if needed)
1 1/2 cups small yellow onion, diced
1 tsp minced garlic
2 cups medium eggpant (skin on), diced
1/2 tsp fresh thyme leaves
1 cup green bell peppers, diced
1 cup red bell peppers, diced
1 cup zucchini squash, diced
1 cup yellow squash, diced
1 1/2 cups tomatoes, peeled, seeded and chopped
1 tsp fresh basil leaves, thinly sliced
1 tbsp fresh parsley leaves, chopped
Salt and freshly ground black pepper
Directions
1. Set a large 12Â" saucepan over medium heat and add the olive oil. Once the oil is hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they're melted down and lightly caramelized, about 5 to 7 min.
2. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 min.
3. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 min.
4. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 min. Stir well to blend and serve either hot or at room temperature.