Ratatouille

Ingredients

• 1/3 cup olive oil, divided
• 1 medium eggplant, cut into 3/4-inch cubes
• 2 zucchini, cut into 3/4-inch cubes
• 1 yellow onion, diced
• 2 red bell peppers, diced
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• 1 (28 oz) can diced tomatoes
• 1/2 cup fresh basil leaves
• 1 baguette
• Salt and black pepper

Steps

1. Heat 2 tbsp of the oil in a large pot over medium-high heat. Brown the eggplant for 6 to 8 minutes. Move it to a bowl.
2. Add 1 tbsp more oil and brown the zucchini for 5 minutes. Add it to the eggplant.
3. Lower the heat to medium. Add the rest of the oil, the onion and the peppers and cook for 8 minutes, until soft.
4. Add the garlic, thyme and bay leaf and cook for 1 minute.
5. Add the tomatoes and 1 tsp salt, then return the eggplant and zucchini. Simmer, partly covered, for 20 minutes, stirring now and then.
6. Take out the bay leaf, tear in the basil and season with pepper. Serve warm with the baguette.