French Ratatouille

• 1 medium eggplant
• 2 medium zucchini
• 2 bell peppers (red/yel)
• 4 tomatoes
• 1 onion
• 3 cloves garlic
• 1 tbsp herbes de provence

Instructions

1. 1

   Wash and dice the eggplant, zucchini, bell peppers, onion, and tomatoes into 1-inch cubes.

2. 2

   Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.

3. 3

   Sauté the onions and garlic until softened (about 4-5 minutes).

4. 4

   Add the bell peppers and cook for another 3 minutes.

5. 5

   Stir in the eggplant and cook for 5-7 minutes until it starts to soften.

6. 6

   Add the zucchini, tomatoes, and Herbes de Provence. Season generously with salt and pepper.

7. 7

   Reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally, until all vegetables are tender.

8. 8

   Remove lid and cook for another 5-10 minutes to thicken the juices if desired. Serve hot or at room temperature.