French Ratatouille

Prepare vegetables:
Chop all vegetables (eggplant, zucchini, peppers) into even cubes.
Chop tomatoes (fresh or canned) into small pieces.

Sauté vegetables:
In a large pan or casserole dish, heat 1 tbsp olive oil. Sauté the onion over medium heat until soft and translucent (about 5 minutes). Add the garlic and continue to saute for 1-2 minutes until fragrant.

Add more vegetables:
Add the eggplant cubes and saute for 5-7 minutes until soft and golden brown. Then add the peppers and zucchini and saute for another 5-7 minutes until lightly browned.

Tomatoes and spices:
Add the chopped tomatoes, thyme, oregano and bay leaf (optional) to the pan. Stir well and bring to a boil. Season with salt and pepper to taste.
Reduce the heat and simmer the vegetables over low heat for 25-30 minutes until soft and the flavors are well infused, stirring occasionally.

Season and garnish:
When the vegetables are well cooked, remove the bay leaf (if using) and garnish with fresh basil, if desired. Taste again and add more seasoning if necessary.

Serving:
Serve the ratatouille as a main course with rice, bread or as a side dish with meat or fish.

Enjoy your meal! 😊