Vegan Ratatouille with Herbes de Provence

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. Cut the 4 medium tomatoes into 2.54 cm cubes. Peel and finely chop the 1 medium onion. Peel and mince the 3 cloves garlic.
2. 2Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat, about 175°C.
3. 3Add the chopped 1 medium onion to the hot oil and cook, stirring occasionally, until it looks soft and translucent, about 5 minutes.
4. 4Add the minced 3 cloves garlic and cook for 1 minute more, until you can smell its fragrance.
5. 5Add the cubed 1 medium eggplant, cubed 2 medium zucchini, and the pieces of 1 medium red bell pepper and 1 medium yellow bell pepper to the pot. Cook, stirring every few minutes, until the vegetables begin to soften slightly, about 10 minutes.
6. 6Stir in the cubed 4 medium tomatoes, 2 teaspoons Herbes de Provence, 1 teaspoon salt, and 0.5 teaspoon black pepper. Bring the mixture to a gentle boil, then lower the heat to low, cover the pot, and let it simmer.
7. 7Simmer the ratatouille for 20-25 minutes, or until all the vegetables are tender when poked with a fork and the sauce has thickened. Stir occasionally to prevent sticking.
8. 8Taste the ratatouille and add more 1 teaspoon salt or 0.5 teaspoon black pepper if needed. Serve hot.

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