Ratatouille

• 1 eggplant (diced)
• 2 zucchini (diced)
• 1 yellow squash (diced)
• 1 red bell pepper (diced)
• 1 onion (diced)
• 4 clove garlic (minced)
• 2 cup canned diced tomatoes
• 4 tbsp olive oil
• ½ cup fresh basil
• 1 tsp thyme

How to Make It

1. 1

   Sauté each vegetable separately in olive oil with salt until tender and slightly caramelized. Set each aside.

2. 2

   In the same pot, cook onion until soft. Add garlic, cook 1 minute. Add tomatoes and thyme.

3. 3

   Simmer 10 minutes. Add all cooked vegetables back in.

4. 4

   Simmer together 15 minutes until flavors meld. Season generously.

5. 5

   Stir in fresh basil.

6. 6

   Serve warm or at room temperature with crusty bread or over pasta.