Zucchini and Garlic Ratatouille

Ingredients

• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Fresh thyme - 1 tablespoon, chopped
• Fresh basil - 1/4 cup, chopped
• Tomatoes - 4 medium, diced
• Garlic - 4 cloves, minced
• Onion - 1 large, diced
• Yellow bell pepper - 1, diced
• Red bell pepper - 1, diced
• Eggplant - 1 medium, diced
• Zucchini - 2 medium, sliced

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the onion and garlic, and sauté until fragrant and translucent, about 5 minutes.
3. Add the zucchini, eggplant, red bell pepper, and yellow bell pepper to the skillet. Cook for 10 minutes, stirring occasionally.
4. Add the diced tomatoes, fresh basil, fresh thyme, salt, and pepper. Stir well to combine.
5. Reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the vegetables are tender.
6. Taste and adjust the seasoning if needed.
7. Serve the zucchini and garlic ratatouille hot as a side dish or as a main course with crusty bread.