Ratatouille (Dairy & Nut-Free)

Ingredients

• 3 tablespoons Olive oil
• 1 large Eggplant
• 2 medium Zucchini
• 2 medium Bell peppers (red, yellow, or orange)
• 1 medium Onion
• 3 cloves Garlic
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 2 teaspoons Dried herbs de Provence
• 1 leaf Bay leaf
• 2 tablespoons Fresh basil
• to taste Salt and pepper

Instructions

1. 1Cut the eggplant, zucchini, and bell peppers into 1-inch cubes. Chop the onion and mince the garlic.
2. 2Heat olive oil in a large pot or Dutch oven over medium heat.
3. 3Add the eggplant and cook until lightly browned, about 5-7 minutes. Remove and set aside.
4. 4Add the zucchini and bell peppers and cook until softened, about 5-7 minutes. Remove and set aside.
5. 5Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
6. 6Stir in crushed tomatoes, tomato paste, herbs de Provence, and bay leaf. Bring to a simmer.
7. 7Return the eggplant, zucchini, and bell peppers to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
8. 8Remove the bay leaf. Season with salt and pepper to taste.
9. 9Garnish with fresh basil and serve hot.

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