RATATOUILLE RECIPE

Ingredients:

1 large eggplant, diced

2 large zucchini, diced
1 large red bell pepper, diced
1 large yellow onion, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C).

Heat the olive oil in a large skillet over medium heat. Add the diced onion and
garlic, and cook until the onion is soft and translucent, about 5 minutes.

Add the diced eggplant, zucchini, and bell pepper to the skillet, and cook until
the vegetables start to soften, about 10 minutes.

Add the can of diced tomatoes, tomato paste, thyme, oregano, salt, and pepper to
the skillet. Stir everything together until well combined.

Transfer the mixture to a large baking dish and spread it out evenly.

Cover the baking dish with foil and bake for 30 minutes.

Remove the foil and bake for another 15-20 minutes, or until the vegetables are
tender and the top is lightly browned.

Serve the ratatouille hot, garnished with fresh herbs if desired.