Provencal Shrimp Ratatouille

Instructions

1. 1

   Begin by preparing the vegetables. Dice the eggplant, zucchinis, red bell pepper, and yellow bell pepper into bite-sized pieces.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced eggplant and cook for about 5 minutes until it starts to soften.

3. 3

   Add the zucchinis, red bell pepper, and yellow bell pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.

4. 4

   Meanwhile, dice the tomatoes and mince the garlic cloves.

5. 5

   Add the tomatoes and garlic to the skillet, along with the herbes de Provence. Season with salt and pepper to taste. Cook for an additional 5 minutes.

6. 6

   In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the shrimp and cook for 3-4 minutes on each side until they are pink and opaque.

7. 7

   Combine the cooked shrimp with the vegetable mixture in the skillet. Stir well to combine and heat through for another 2 minutes.

8. 8

   Serve the Provencal Shrimp Ratatouille hot, garnished with fresh herbs if desired.