Ratatouille (Gluten-Free)

Ingredients

• 1/4 cup Olive oil
• 1 large Onion
• 1 large Eggplant
• 2 medium Zucchini
• 2 medium Bell peppers (red and yellow)
• 1 lb Tomatoes
• 4 cloves Garlic
• 1 teaspoon Fresh thyme
• 2 tablespoons Fresh basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stovetop over medium heat (350°F / 175°C). Add the 1/4 cup of olive oil. Once the oil is shimmering, add the 1 large onion, cut into 1/2-inch pieces. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2. 2Add the 1 large eggplant, cut into 1-inch cubes, the 2 medium zucchini, cut into 1-inch pieces, and the 2 medium bell peppers (red and yellow), cut into 1-inch pieces to the pot. Cook, stirring occasionally, until the vegetables begin to soften slightly, about 8 to 10 minutes.
3. 3Stir in the 1 lb of tomatoes, roughly chopped, the 4 cloves of garlic, minced, the 1 teaspoon of fresh thyme leaves, and the 2 tablespoons of fresh basil, chopped. Bring the mixture to a gentle simmer.
4. 4Cover the pot and reduce the heat to low (250°F / 120°C). Let the ratatouille cook gently for 20 to 25 minutes, or until all the vegetables are tender when pierced with a fork.
5. 5Remove the lid and stir the ratatouille. Season with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Taste and add more salt or pepper if needed. Serve hot or at room temperature.

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