Gluten-Free French Ratatouille

Ingredients:

2 medium-sized eggplants, diced
2 medium-sized zucchinis, diced
1 large red bell pepper, diced
1 large yellow onion, chopped
2 cloves garlic, minced
4 ripe tomatoes, diced (or use a 14-ounce can of diced tomatoes)
2 tablespoons gluten-free olive oil
2 teaspoons dried thyme
Salt and black pepper, to taste
Fresh basil leaves for garnish (optional)

Instructions:

Heat the gluten-free olive oil in a large skillet or Dutch oven over medium-high heat.

Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until they become fragrant and the onion turns translucent.

Add the diced eggplant, zucchini, and red bell pepper to the skillet. Stir well to combine.

Cook the vegetables for about 5-7 minutes, or until they start to soften.

Stir in the diced tomatoes (or canned tomatoes) and dried thyme. Season with salt and black pepper to taste.

Reduce the heat to low, cover the skillet, and let the Ratatouille simmer for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.

Taste and adjust the seasoning if needed.

Serve your gluten-free Ratatouille hot, garnished with fresh basil leaves if desired.

Enjoy this delicious and classic French vegetable stew as a side dish or as a main course over rice or gluten-free pasta!