Ratatouille

Serves 4

Time: 35 minutes

Ingredients:

2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
3 - 4 small Japanese egg plants (or 2 small eggplants), cubed
2 green bell peppers, chopped
4 large tomatoes, chopped
3 - 4 small zucchini, coined
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
shredded parmesan cheese

Heat olive oil in a large saucepan and add onions and garlic and cook, stirring frequently, until soft, about 6 to 7 minutes. Add eggplant, and stir to coat with oil. Add peppers and zucchini and stir to combine. Cover and cook for 10 minutes, stirring occasionally.

Add tomatoes and herbs and mix. Cover and simmer for about 15 minutes until the zucchini and eggplant are tender. Serve hot with a sprinkle of parmesan cheese or over top of pasta.

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