Ratatouille with Thyme and Other Herbs

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 1 tablespoon, chopped
• Fresh basil - 1 tablespoon, chopped
• Fresh thyme - 1 tablespoon, chopped
• Olive oil - 3 tablespoons
• Tomatoes - 4 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 large, diced
• Bell peppers - 2, diced
• Zucchini - 2 medium, diced
• Eggplant - 1 medium, diced

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the diced eggplant and cook for 5 minutes, until slightly softened.
3. Remove the eggplant from the skillet and set aside.
4. In the same skillet, heat the remaining tablespoon of olive oil.
5. Add the diced zucchini, bell peppers, and onion. Cook for 5 minutes, until the vegetables are tender.
6. Add the minced garlic and cook for an additional 1 minute.
7. Return the cooked eggplant to the skillet and stir in the diced tomatoes.
8. Season with salt, pepper, fresh thyme, basil, and parsley. Stir well to combine.
9. Reduce the heat to low, cover the skillet, and simmer for 30 minutes, stirring occasionally.
10. Serve the ratatouille hot as a main course or as a side dish.