Rustic Ratatouille

Ingredients

• 2 large eggplants, cubed
• 2 zucchini, cubed
• 2 red bell peppers, chopped
• 1 large onion, chopped
• 4 garlic cloves, minced
• 4 ripe tomatoes, chopped
• 1/4 cup olive oil
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp dried thyme
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the chopped onion and minced garlic to the pot. Sauté for 5 minutes, or until the onion is translucent and fragrant.

3. Add the cubed eggplant, zucchini, and chopped bell peppers to the pot.

4. Cook, stirring occasionally, for 10 minutes, or until the vegetables start to soften.

5. Stir in the chopped tomatoes, dried oregano, basil, thyme, salt, and black pepper.

6. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

7. Taste and adjust the seasoning as needed.

8. Serve the rustic ratatouille hot, garnished with fresh basil leaves, alongside crusty bread, pasta, or rice.

Transport your taste buds to the sun-drenched countryside of Provence with this rustic ratatouille that’ll have you saying “ooh la la!” with every vibrant, flavorful bite!