Ratatouille

Ingredients

• 1 large Eggplant
• 2 medium Zucchini
• 1 large Red Bell Pepper
• 1 large Yellow Bell Pepper
• 1 medium Yellow Onion
• 4 cloves Garlic
• about 790 g Canned Crushed Tomatoes
• 0.25 cup Olive Oil
• 0.25 cup Fresh Basil Leaves
• 1 teaspoon Fresh Thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your vegetables: Dice the 1 large eggplant, 2 medium zucchini, 1 large red bell pepper, 1 large yellow bell pepper, and 1 medium yellow onion into 2.54 cm pieces. Finely mince the 4 cloves garlic.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 0.25 cup olive oil over medium heat (about 175°C or 175°C). Add the diced yellow onion and cook, stirring occasionally, until it looks softened and slightly translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until you can smell its fragrance.
3. 3Add the diced eggplant, zucchini, and bell peppers to the pot. Cook, stirring occasionally, until the vegetables begin to soften slightly, about 10 minutes. They should still have a little firmness.
4. 4Pour in the about 790 g canned crushed tomatoes. Add the 1 teaspoon fresh thyme, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir everything together and bring the mixture to a gentle simmer.
5. 5Reduce the heat to low (about 93.33-121.1°C or 95-120°C), cover the pot, and let it simmer gently for 30 minutes. Check occasionally to ensure it's not sticking. The vegetables should be tender when pierced with a fork.
6. 6Just before serving, stir in the 0.25 cup fresh basil leaves. This will add a burst of fresh flavor.
7. 7Serve the ratatouille hot or cold. It can be enjoyed as a side dish or a main course.

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