Ratatouille

🛒 Ingredients

• Eggplant, diced 75 g · 19 kcal
• Zucchini, diced 75 g · 12 kcal
• Red Bell Pepper, diced 50 g · 15 kcal
• Yellow Bell Pepper, diced 50 g · 15 kcal
• Roma Tomatoes, diced 100 g · 18 kcal
• Yellow Onion, diced 40 g · 16 kcal
• Garlic, minced 5 g · 7 kcal
• Olive Oil 15 g · 130 kcal
• Fresh Thyme 1 g · 0 kcal
• Fresh Rosemary 1 g · 0 kcal
• Bay Leaf 0 g · 0 kcal
• Fresh Basil leaves 2 g · 0 kcal

👨‍🍳 Instructions

1. Prepare all vegetables: dice eggplant, zucchini, bell peppers, tomatoes, and onion; mince the garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat; sauté onion until translucent, then add garlic and cook for another minute.
3. Add diced bell peppers and cook until slightly softened, about 5-7 minutes.
4. Stir in diced eggplant and zucchini; cook for 10-15 minutes until vegetables begin to soften.
5. Add diced tomatoes, fresh thyme, rosemary, bay leaf, salt, and black pepper.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, stirring occasionally, until vegetables are tender and flavors have melded.
7. Remove bay leaf, stir in fresh basil, adjust seasoning, and serve warm.