Provençal Ratatouille

Ingredients

• Eggplant / Aubergine

  400 g

  $0.96

• Zucchini / Courgette

  400 g

  $0.84

• Bell pepper

  2

  $1.80

• Onions

  1 large

  $0.30

• Garlic

  4 cloves

  $0.16

• Tomatoes

  500 g

  $1.10

• Olive oil

  4 tbsp

  $0.39

• Thyme

  2 sprigs

  $0.18

• Dried Bay Leaves

  2 leaves

  $0.10

• Fresh Basil

  1 bunch

  $1.30

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

Preparation

1. 1

   Dice eggplant, zucchini, bell peppers, and onion into uniform 2cm pieces. Chop tomatoes.

2. 2

   Heat 2 tablespoons olive oil in a large Dutch oven and sauté eggplant until lightly golden; remove and set aside.

3. 3

   Add another tablespoon olive oil and sauté peppers and onion until soft and sweet, about 8 minutes.

4. 4

   Add garlic, diced zucchini, thyme, and bay leaves, cooking for 5 minutes.

5. 5

   Return eggplant to the pot, add chopped fresh tomatoes, season with salt and pepper, and stir gently.

6. 6

   Cover and simmer on low heat for 35 minutes until all vegetables are meltingly tender.

7. 7

   Uncover for the last 5 minutes to reduce excess liquid, remove herbs, and stir through freshly torn basil.