French Ratatouille with Fresh Herbs

Ingredients

• 1 medium eggplant, diced
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can crushed tomatoes, (14 ounces)
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup fresh basil, chopped
• 1 cup fresh parsley, chopped
• 1 teaspoon fresh thyme, leaves
• 1 teaspoon fresh rosemary, chopped

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes until the onion becomes translucent.
3. 03
   Add the diced eggplant to the skillet and cook for another 5 minutes, stirring occasionally.
4. 04
   Add the sliced zucchini, yellow squash, red bell pepper, and green bell pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
5. 05
   Stir in the can of crushed tomatoes, salt, and black pepper. Bring the mixture to a simmer.
6. 06
   Transfer the mixture to an oven-safe baking dish. Cover with foil and bake in the preheated oven for 30 minutes.
7. 07
   Remove the foil and bake for another 15 minutes to allow the top to slightly caramelize.
8. 08
   Remove from the oven and sprinkle the fresh herb mixture over the top of the ratatouille.
9. 09
   Let it rest for a few minutes before serving to allow the flavors to meld together.