Preparation Guide

Shopping List

• 1 eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Preparing Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.

2. Add the eggplant, zucchini, and bell peppers to the pot. Cook for 10 minutes, stirring occasionally.

Cooking Instructions

3. Stir in the crushed tomatoes, dried thyme, salt, and pepper. Bring to a simmer.

4. Cover the pot and let the ratatouille cook for 40 minutes, stirring occasionally, until the vegetables are tender.

Serving Instructions

5. Garnish with fresh basil and serve hot. Enjoy as a main dish or side.