Ratatouille

Instructions

1. Heat 2 tablespoons (30ml) of olive oil in a large skillet over medium heat. Add the diced eggplant and cook until slightly softened, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, add another tablespoon (15ml) of olive oil. Add the sliced zucchini rounds and cook until lightly browned, about 5 minutes. Remove from skillet and set aside.
3. Add the remaining olive oil to the skillet. Add the diced onion and bell peppers, cooking until the onion is translucent and the peppers are softened, about 5 minutes.
4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
5. Reduce the heat to low and add the diced tomatoes, cooked eggplant, zucchini, thyme, and basil to the skillet. Stir to combine.
6. Season with salt and freshly ground black pepper to taste. Cover the skillet and let the ratatouille simmer gently for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
7. Taste and adjust seasoning if necessary before serving.
8. Garnish with fresh basil leaves before serving.