Easy Ratatouille Recipe

Ingredients

• 4 tablespoons extra virgin olive oil (divided)
• 1 onion (peeled, halved and sliced along the lines)
• 1 medium eggplant (cut into 1″ cubes)
• 1 large red bell pepper (stemmed and chopped in 1″ chunks)
• 1 large zucchini (cut into 1″ pieces)
• 1 large yellow squash (cut into 1" pieces)
• 2 cloves garlic (minced)
• 14 ounces low sodium diced tomatoes
• 2 tablespoons tomato paste
• 1 bay leaf
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 1 large sprig fresh rosemary (or 1 teaspoon dried)
• 1/2 teaspoon sea salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• 1 tablespoon capers (rinsed)
• 1/4 cup freshly chopped basil

Instructions

1. 1

   In a large pot, heat 1 tablespoon of the olive oil over medium heat. Add the onions and cook until softened, about 5 minutes.

2. 2

   Add 2 more tablespoons of olive oil to the pan and add the eggplant. Sauté for about 5 minutes until the eggplant has softened.

3. 3

   Add the remaining 1 tablespoon of olive oil to the pan and add the peppers and squash. Sauté for 2-3 minutes until slightly softened, then add the garlic and cook for 30 seconds more.

4. 4

   Add the diced tomatoes, tomato paste, bay leaf, thyme and rosemary, and season with salt and pepper to taste. Bring to a boil, then reduce heat to medium low and simmer for 20-30 minutes or until the vegetables are the desired level of doneness. Cover the the pot for the first 10 minutes to allow the vegetables to steam, then remove the lid for the remaining cooking time to allow the liquid to evaporate.

5. 5

   Remove from heat and stir in the capers, chopped basil and adjust the seasoning if necessary. Enjoy!