Day 32: Ratatouille

Ingredients:

2 tablespoons olive oil

2 cloves garlic, crushed and minced

1 large onion, quartered and thinly sliced

1 small eggplant, cubed

2 green bell peppers, coarsely chopped

4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes3 to 4 small zucchini, cut into 1/4-inch slices

1 teaspoon dried leaf basil

1/2 teaspoon dried leaf oregano

1/4 teaspoon dried leaf thyme

2 tablespoons chopped fresh parsley

Directions:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.

What we thought:

I would rate this a 8.5/10. Jimmy rated this a 10/10. I would have liked to add fresh herbs, next time I will. Other than that, it was a lovely to have a dish with pure vegetables and I will be making this again.