Simple Pure Whole Provencal Ratatouille

• 3 cups cherry tomatoes assorted, sliced in half
• 1 eggplants large or 2 small, cut into 1-inch chunks
• 1 yellow onion large, roughly diced
• 3 cloves garlic peeled and smashed
• 2 orange bell peppers seeded and diced in large chunks
• 2 zucchini squash large, roughly diced in large chunks
• 2 tablespoons fresh basil chopped
• 1 tablespoon fresh oregano chopped
• 3 tablespoons virgin olive oil organic
• pepper

1. Toss the diced eggplant with 1 teaspoon sea salt and allow to drain about 20 minutes.
2. Preheat the oven to 350F.
3. Spread diced tomatoes on a rimmed baking sheet and drizzle with olive oil. Bake until roasted ~30 minutes, stirring a few times.
4. Pat dry the eggplant and place in a large pot with some olive oil. Cook over medium heat until golden, stirring frequently to avoid sticking. Add onions and cook until soft. Add garlic and continue to cook. Stir in peppers and summer squash and cook for an additional 3-5 minutes. Add roasted tomatoes and cook until all vegetables are soft and cooked but not mushy. Add fresh herbs and salt to taste.
5. Enjoy warm or at chilled.

cherry tomatoes, eggplants, onion, garlic, orange bell peppers, zucchini, fresh basil, oregano, virgin olive oil, pepper

Taken from www.yummly.com/recipe/Simple-Pure-Whole-Provencal-Ratatouille-1261552 (may not work)