Easy Ratatouille

A delicious way to get more veggies into your life. You’ll find most of the ingredients, if not all, at your local farmers’ market.

Ingredients

1 large onion, chopped

2-3 garlic cloves, minced

5 TBSP extra-virgin olive oil

One medium eggplant, cut into ½-in pieces

1 zucchini, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

¾ lb. (3-4) small ripe tomatoes coarsely chopped

½ tsp dried oregano

1 tsp fresh thyme leaves

1 tsp salt

½ cup julienned fresh basil leaves

Preparation

1. In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Don’t let garlic brown.

2. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook over moderate heat, stirring occasionally, for about 10 minutes.

3. Add the tomatoes and cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, thyme, salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil. Adjust seasonings. Can be served warm or at room temperature.