Ratatouille

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Ingredients:

• 1 eggplant, diced
• 2 zucchinis, diced
• 1 bell pepper, diced
• 1 onion, chopped
• 4 tomatoes, diced
• 2 garlic cloves, minced
• Olive oil
• Fresh basil leaves
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C). Place diced eggplant in a colander, sprinkle with salt, and let drain for 20 minutes. Rinse and pat dry.
• In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until soft. Add eggplant, bell pepper, and zucchini, cooking until tender.
• Stir in tomatoes, reduce heat, and let simmer for 15-20 minutes until vegetables are fully cooked and the mixture is thickened.
• Transfer mixture to a baking dish, drizzle with olive oil, and bake for 20 minutes.
• Garnish with fresh basil and serve hot or at room temperature, often accompanied by rice or crusty bread.