Classic French Ratatouille with Herbes de Provence

Ingredients

• 1 medium eggplant cut into 1/2-inch cubes
• 1 medium zucchini sliced into 1/4-inch rounds
• 1 medium yellow squash sliced into 1/4-inch rounds
• 1 large red bell pepper chopped
• 1 large green bell pepper chopped
• 1 large onion chopped
• 3 cloves garlic minced
• 4 tablespoons olive oil
• 1 28-ounce can diced tomatoes with juice
• 2 teaspoons Herbes de Provence
• to taste salt and pepper
• 1/4 cup fresh basil chopped

Instructions

1. 1 Preheat your oven to 375°F (190°C).
2. 2 In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant and cook until it begins to soften, about 5 minutes. Remove from the pan and set aside.
3. 3 Add another tablespoon of olive oil to the same skillet. Sauté the zucchini and yellow squash until they begin to soften, about 5 minutes. Remove from the pan and set aside with the eggplant.
4. 4 In the same skillet, add the remaining olive oil and sauté the onion and bell peppers until the onion is translucent, about 5 minutes. Add the garlic and cook for an additional minute.
5. 5 Return the eggplant, zucchini, and squash to the skillet. Add the canned tomatoes with their juice, and stir in the Herbes de Provence, salt, and pepper. Mix well to combine.
6. 6 Transfer the vegetable mixture to a large baking dish. Cover with foil and bake in the preheated oven for 30 minutes.
7. 7 Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the sauce has thickened.
8. 8 Garnish with fresh basil before serving. Enjoy your Classic French Ratatouille warm or at room temperature.