Ratatouille
Ingredients
- ½ cup olive oil
- 1 large eggplant cut into 1-inch cubes
- 3 zucchinis cut into 1-inch cubes
- salt and pepper to taste
- 1 large yellow onion ½-inch dice
- 3 bell peppers any color cut into 1-inch pieces
- 2 tbsp minced garlic
- 4 cups of canned USA chopped tomatoes drained
- 4 tbsp tomato paste
- 1 bay leaf
- 4 sprigs of fresh thyme
- 2 tsp herbs de provence
- ½ cup non-pareil capers drained
Instructions
- Heat a Dutch oven over high heat then pour in the olive oil. Add in the eggplant and zucchini and season with salt and pepper. Cook, stirring occasionally, until the vegetables start to brown, about 5 minutes.
- Mix in the onions, bell pepper, and garlic. Cook for 2 minutes then add in the tomatoes, tomato paste, bay leaf, thyme, herbs de provence, and capers. Season with salt and pepper to taste.
- Bring the sauce to a boil, then lower the heat so that it is simmering. Cover and simmer for 30 minutes.
- Remove the Dutch oven from the heat and adjust the seasoning if necessary. Enjoy!