Ratatouille is a classic French vegetable stew

Ingredients:

• 2 medium eggplants, diced
• 2 zucchinis, diced
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 ripe tomatoes, diced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Prepare the Vegetables:
   • Dice the eggplants and zucchinis, and chop the onion and bell peppers into small pieces. Dice the tomatoes and mince the garlic.
2. Salt the Eggplants:
   • Place the diced eggplants in a colander, sprinkle with salt, and let them sit for about 30 minutes. This helps to remove any bitterness. After 30 minutes, rinse the eggplant pieces and pat them dry with paper towels.
3. Cook the Vegetables:
   • Heat a large skillet or Dutch oven over medium heat and add 2 tablespoons of olive oil.
   • Add the onions and garlic, and sauté until they become translucent.
   • Add the bell peppers and continue to cook for about 5 minutes.
   • Add the eggplants and zucchinis, and cook until they start to soften, about 10 minutes.
   • Add the tomatoes and tomato paste, stirring well to combine.
4. Season and Simmer:
   • Stir in the dried thyme, basil, and oregano. Season with salt and pepper to taste.
   • Reduce the heat to low, cover, and let the mixture simmer for about 30-40 minutes, stirring occasionally. The vegetables should be tender and the flavors well combined.
5. Finish and Serve:
   • Adjust seasoning if necessary.
   • Serve hot, garnished with fresh basil if desired. Ratatouille can be served as a main dish with crusty bread or as a side dish to accompany meats or fish.