Ratatouille [0000293]

Ingredients:

1 large eggplant, diced
2 zucchinis, sliced
1 bell pepper, chopped
1 onion, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste

Steps:

Preheat oven to 375°F (190°C).
In a large bowl, combine diced eggplant, sliced zucchinis, chopped bell pepper, diced onion, and minced garlic.
Add diced tomatoes with their juice, olive oil, dried thyme, salt, and pepper. Mix well.
Transfer the mixture to a baking dish and spread it evenly.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 20-25 minutes until vegetables are tender.
Serve warm and enjoy your gluten-free Ratatouille.