Ratatouille (Nut-Free, Gluten-Free, Vegan)

Ingredients

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

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

Instructions

1. 1Prepare your vegetables: Cut the 1 large eggplant into 2.54 cm cubes. Cut the 2 medium zucchini into 2.54 cm cubes. Cut the 1 red bell pepper and 1 yellow bell pepper into 2.54 cm pieces. Cut the 1 onion into 2.54 cm pieces. Mince the 4 cloves garlic.
2. 2Heat the 1/4 cup olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 onion and cook, stirring occasionally, until it looks softened and is slightly translucent, about 5 minutes. Add the minced 4 cloves garlic and cook for 1 minute more, until fragrant.
3. 3Add the cubed 1 large eggplant, cubed 2 medium zucchini, and chopped 1 red bell pepper and 1 yellow bell pepper to the pot. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4Stir in the about 790 g canned diced tomatoes, 1/4 cup fresh basil (chopped if leaves are large), the 2 sprigs fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix everything together well.
5. 5Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 20 minutes, or until all the vegetables are tender when pierced with a fork. The liquid should have thickened slightly.
6. 6Remove the 2 sprigs fresh thyme from the pot before serving. Serve the ratatouille warm or at room temperature.

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