Ratatouille

• 4 tablespoons virgin olive oil
• 2 cloves garlic, crushed and minced
• 2 bell peppers (green or other color)
• 1 large onion, quartered and thinly sliced
• 4 small zucchini, cut into 1/4-inch slices
• 4 large red tomatoes, diced
• 2 small eggplants, cubed
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced fresh oregano
• 1 teaspoon herbes de Provence, optional
• 1 teaspoon minced fresh thyme
• 10 leaves fresh basil, thinly cut
• Salt and freshly ground black pepper

1. In a 4-quart Dutch oven or saucepan, heat the olive oil over medium heat.
2. First, add the garlic, peppers and onions and cook, stirring often, until the peppers and onions are softened, 6 to 7 minutes.
3. Next, add the zucchini, tomatoes and eggplant; stir until coated with olive oil and garlic.
4. Cook for 5 minutes, and then add the parsley, oregano, herbes de Provence if using, thyme and basil.
5. Season with salt and pepper and stir to combine.
6. Finish cooking over lower heat for 8 to 10 minutes.
7. Remove from the heat and let rest before serving for 10 minutes, to allow the flavors to incorporate.
8. Use or cover and refrigerate for up to 5 days.

virgin olive oil, garlic, bell peppers, onion, zucchini, red tomatoes, eggplants, parsley, fresh oregano, herbes, thyme, basil, salt

Taken from www.foodnetwork.com/recipes/robert-irvine/ratatouille-recipe.html (may not work)