Ratatouille

Ingredience

1kg eggplant

1kg green bell pepper

3 long zucchinis

1kg yellow onions

1.5kg ripe tomatoes (if not high tomato season, you can use diced canned tomatoes)

10 garlic cloves

Parsley

Basil

Olive oil

Pokyny

Each vegetable needs to be sautéed individually and then combined together to simmer, so sautée each of the following veggies until tender. Recipe is written as if we're using fresh tomatoes but if using canned, skip avec the tomato step.

1. Cut the following vegetables and sautée them in a heavy bottomed pot with olive oil and salt and pepper until tender:

- Cut egglplant in half moons

- Cut zucchini in half moons

- Remove seeds from bell peppers and cut into a big dice

- Cut onions in half, then in half moons

2. In that same pot, cook the tomatoes that you've previosuly crushed between your hands with olive oil, minced garlic, basil them and simmer to reduce the suace.

3. Add in the rest of the vegetables you've previously sautéed, mix well and let it simmer until the vegetables are all falling apart. Adjust seasonings as you like (you can throw in some red crushed pepper flakes if you'd like). There is no set time to cook it for but the longer it cooks, the better it is!