Categories: Vegetables

Ingredients

• 1 large red onion, peeled
• 1 small eggplant
• 1 red bell pepper, halved, cored and seeded
• 1 yellow bell pepper, halved, cored and seeded
• 1 large zucchini
• 4 Tbsp olive oil
• few thyme sprigs
• sea salt and black pepper
• 1 fat garlic clove, peeled and smashed
• 1 (14 oz can) chopped tomatoes
• 8 oz vine ripened cherry tomatoes
• small handful of basil leaves, roughly torn

Directions

1. Chop the vegetables into bite size pieces, keeping them seperate. Heat the olive oil in a large pan and saute the onion with the thyme sprigs and a little seasoning over high heat for a minute or two.

2. Add the eggplant, red and yellow bell peppers, and the garlic. Saute for a minute, then add the zucchini and saute for another 2 minutes or so.

3. Tip in the canned tomatoes and add a splach of water. Now add the cherry tomatoes and bring to a simmer. Cook for 8 to 10 minutes until the vegetables are just tender.

4. Season the ratatouille with salt and pepper to taste, and sprinkle with basil before serving.

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