Classic Ratatouille: A Flavorful French Vegetable Medley

Ingredients:

• 1 medium eggplant, diced
• 1 medium zucchini, sliced
• 1 medium bell pepper (any color), chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium tomatoes, diced (or one can of diced tomatoes)
• 3 tablespoons olive oil
• 1 teaspoon dried thyme (or fresh if available)
• 1 teaspoon dried basil (or fresh)
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Prepare the Vegetables:
   • Sprinkle the diced eggplant with salt and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2. Sauté the Onions and Garlic:
   • In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, cooking until softened (about 5 minutes).
3. Add Eggplant and Bell Pepper:
   • Add the eggplant and bell pepper to the skillet. Cook for about 5-7 minutes until they start to soften.
4. Incorporate Zucchini and Tomatoes:
   • Stir in the zucchini and tomatoes (with their juice if using canned). Add the thyme, basil, salt, and pepper.
5. Simmer:
   • Reduce the heat to low, cover the skillet, and let it simmer for about 30-40 minutes, stirring occasionally. The vegetables should be tender but not mushy.
6. Adjust Seasoning:
   • Taste and adjust seasoning if necessary. If desired, drizzle with remaining olive oil before serving.
7. Serve:
   • Garnish with fresh basil if using. Ratatouille can be served warm, at room temperature, or even cold. It pairs well with crusty bread, rice, or pasta.

Enjoy your delicious homemade ratatouille!