French Ratatouille

Ingredients:

1 medium eggplant, cubed
2 small zucchinis, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 onion, chopped
2-3 cloves garlic, minced
2 cups canned diced tomatoes (or fresh tomatoes, peeled and diced)
3 tablespoons olive oil
1 teaspoon dried thyme (or a few sprigs of fresh thyme)
Salt and pepper, to taste
Chopped fresh basil, for garnish
Instructions:

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the chopped onion and sauté until it becomes translucent.

Add the minced garlic and sauté for an additional 30 seconds.

Add the diced eggplant, zucchinis, red and yellow bell peppers to the skillet. Sauté for about 5-7 minutes until the vegetables start to soften.

Stir in the diced tomatoes and dried thyme (or fresh thyme sprigs). Season with salt and pepper.

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

Remove the thyme sprigs if using fresh thyme.

Drizzle the remaining tablespoon of olive oil over the ratatouille and stir gently.

Taste and adjust the seasoning if needed.

Garnish with chopped fresh basil before serving.

Ratatouille is a classic French vegetable stew that can be enjoyed on its own or as a side dish. It's a flavorful and colorful dish that showcases the beauty of fresh vegetables and herbs.