Ingredients:
2 medium eggplants, diced
2 medium zucchinis, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
6 large tomatoes, diced
1/4 cup olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
Fresh basil, chopped (for garnish)
Instructions:
Preheat oven to 375°F (190°C).
In a large ovenproof pot or Dutch oven, heat olive oil over medium heat.
Add diced onions and garlic, and sauté until softened.
Add eggplant, zucchinis, red and yellow bell peppers, and cook for about 10 minutes, stirring occasionally.
Add tomatoes, dried thyme, basil, oregano, salt, and pepper. Stir to combine.
Cover the pot and transfer to the preheated oven.
Bake for 45 minutes, stirring halfway through cooking.
Remove from oven and let it rest for 10 minutes before serving.
Garnish with freshly chopped basil.
Notes:
Serve ratatouille over rice, pasta, or with crusty bread for a complete meal.
Prep Time: 20 mins | Cooking Time: 45 mins | Total Time: 1 hr 5 mins | Kcal: 150 per serving | Servings: 6 servings
