Ratatouille

Ingredients

• 1/4 cup olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 medium (about 1 lb) eggplant, cubed
• 2 medium zucchini, cubed
• 2 bell peppers (red and yellow), chopped
• 4 medium (about 1 1/2 lb) ripe tomatoes, chopped
• 1 tsp dried thyme (or 1 Tbsp fresh)
• 1 bay leaf
• 1 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, torn

Before you start

• Cut the eggplant, zucchini and peppers into 3/4-in pieces.

Directions

1. Cook in a large pot over medium heat 5 min, until soft: olive oil, onion.
2. Add, cook 8 min, stirring: step 1, garlic, eggplant.
3. Add, cook 8 min more: step 2, zucchini, bell peppers (red and yellow).
4. Stir in, cover and simmer over medium-low 20 to 25 min, until all vegetables are tender: step 3, ripe tomatoes, dried thyme (or 1 Tbsp fresh), bay leaf, salt.
5. Remove bay leaf, stir in: step 4, black pepper, fresh basil.