Vegetarian Ratatouille

• 1 eggplant (aubergine) or 4 cups chopped
• 1 zucchini (courgette) chopped
• 1 yellow squash chopped
• 2 tomato peeled and chopped
• ½ red bell pepper chopped
• ½ orange bell pepper chopped
• 1 onion chopped
• 5 cloves garlic chopped
• 2 Tbsp chopped fresh basil
• 2 sprigs of thyme
• ¼ tsp dried oregano
• 2 Tbsp extra virgin olive oil
• 1 tsp sea salt

Instructions

1. 1

   Saute onion and garlic in a large saucepan over medium low heat until onions are translucent.

2. 2

   Add tomatoes and stir.

3. 3

   Add all the remaining ingredients and cook for 30 minutes on low stirring occasionally or until eggplant is tender.