3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small eggplant, cut into 1/2 inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1/2 cup of Fresh herbs (oregano, rosemary, thyme)
1 teaspoon kosher salt
Freshly ground black pepper
Over medium-low heat, add the oil to a large skillet with the onion, garlic, stirring occasionally, until the onion has softened. Add the eggplant and cook, stirring occasionally for 10 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes and salt, cook over medium heat, stirring occasionally, for 25 to 30 minutes or until the vegetables are tender and slightly caramelized. Stir in the fresh herbs and a few grinds of pepper to taste.
Ratatouile is very versatile and can be eaten withe different foods such as seafood, meat, homemade sausages or fresh pasta… (all available at the Market).