Provençal Ratatouille

Ingredients

• Eggplant / Aubergine

  1 medium

  $0.84

• Zucchini / Courgette

  2 medium

  $0.84

• Bell pepper

  1 large

  $0.90

• Onions

  1 medium

  $0.22

• Garlic

  3 cloves

  $0.12

• Tinned tomatoes

  1 tin

  $1.10

• Olive oil

  3 tbsp

  $0.26

• Thyme

  1 tsp

  $0.05

• Fresh Basil

  1 bunch

  $1.30

• Salt

  1 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Cut eggplant, zucchini, and bell pepper into bite-sized 2 cm cubes.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven and sauté the eggplant cubes until golden, then remove and set aside.

3. 3

   Add remaining olive oil, diced onion, and bell pepper to the pot; sauté for 6 minutes until softened.

4. 4

   Add zucchini and minced garlic, cooking for another 4 minutes.

5. 5

   Return eggplant to the pot, add tinned tomatoes, dried thyme, and salt, stirring thoroughly.

6. 6

   Cover and simmer gently on low heat for 20 minutes until all vegetables are tender and melded.

7. 7

   Stir in freshly torn basil leaves just before serving warm or at room temperature.