Ratatouille

A French classic loaded with fresh summer vegetables. It is great to be served as an entrée or a side dish. Experience it to get your daily dose of vitamins.

Preparation time: 5 minutes
Cooking time: 2 hours
Serves: 6

Ingredients

1/2 cup extra-virgin olive oil
1 tbsp. dried Herbs de Provence
6 cloves garlic, smashed and peeled
2 large yellow onions, quartered
1 bay leaf
2 medium zucchini (about 1 1/4 lbs.), cut
1 medium eggplant (about 14 oz.), cut
1 red bell pepper, seeded, quartered
1 yellow bell pepper, seeded, quartered
10 whole peeled tomatoes from the can, drained
Kosher salt and freshly ground black pepper, to taste
1 tbsp fresh flat-leaf parsley, chopped
1 tbsp fresh basil leaves, chopped

Directions

1. Heat oven to 400 °F (200 °C)
2. Add the olive oil to an ovenproof pan and set over medium heat.
3. Add the onions, garlic, bay leaf and herbs de Provence, and cook for 8-10 minutes , stirring occasionally.
4. When the onions soften, add the eggplant, zucchini, tomatoes and peppers, season with salt and pepper and bake in the oven for 60-70 minutes, until the vegetables become tender.
5. Add the chopped parsley and basil and give a stir.
6. Transfer the done ratatouille to a serving dish and serve.
7. Great to be served with cooked brown rice, pasta, couscous, or with crusty bread.