Classic Ratatouille

Ingredients

• 2 medium zucchini, diced into 0.5-inch cubes
• 1 medium eggplant, diced into 0.5-inch cubes
• 4 large ripe tomatoes, diced1 can (28oz) diced tomatoes
• 1 large red bell pepper, diced
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• ¼ cup olive oil, divided
• 4 sprigs fresh thyme
• ¼ cup fresh basil, torn, for finishing
• 2 bay leaves
• 1½ tsp salt, divided
• ½ tsp black pepper

Contains: eggs.

Method

1. Salt eggplant cubes with 0.5 tsp salt and let drain in a colander for 15 minutes. Pat dry.About 15 min
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sauté eggplant until golden, about 5 minutes. Remove and set aside. Add another tbsp oil, sauté zucchini 4 minutes. Remove.About 10 min
3. Add remaining oil to the pot. Sauté onion and bell pepper for 7 minutes. Add garlic and cook 1 minute. Add tomatoes, thyme, bay leaves, remaining salt, and pepper. Simmer for 15 minutes.About 23 min
4. Return eggplant and zucchini to the pot. Simmer uncovered for 25-30 minutes, stirring occasionally, until all vegetables are very tender and the sauce is thick. Remove bay leaves and thyme. Stir in fresh basil.About 30 min