Ratatouille (Egg-Free)

Ingredients

• 1 medium Eggplant
• 2 medium Zucchini
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 1 medium Onion
• 3 cloves Garlic
• about 790 g Canned crushed tomatoes
• 0.25 cup Olive oil
• 1 teaspoon Thyme
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh basil leaves

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

Instructions

1. 1Prepare your vegetables: Cut the 1 medium eggplant into 2.54 cm cubes. Cut the 2 medium zucchini into 2.54 cm cubes. Cut the 1 medium red bell pepper into 2.54 cm pieces. Cut the 1 medium yellow bell pepper into 2.54 cm pieces. Peel and finely chop the 1 medium onion. Peel and mince the 3 cloves garlic.
2. 2Heat 0.25 cup olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, until it looks softened and is translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more, until it smells fragrant.
3. 3Add the cubed eggplant, cubed zucchini, and pieces of red and yellow bell pepper to the pot. Cook, stirring now and then, until the vegetables begin to look slightly softened, about 10 minutes. Do not let them brown.
4. 4Pour in the about 790 g canned crushed tomatoes. Add the 1 teaspoon thyme and the 1 bay leaf. Stir everything together. Add the 1 teaspoon salt and 0.5 teaspoon black pepper.
5. 5Bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C). Once simmering, reduce the heat to low (121.1°C / 120°C), cover the pot, and let it cook for 30 minutes, or until all the vegetables are tender when poked with a fork.
6. 6Carefully remove and discard the 1 bay leaf from the pot. Stir in the 0.25 cup fresh basil leaves. Serve the ratatouille hot or cold.

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