Vegetable Ratatouille

Instructions

1. 1

   Begin by washing and drying all the vegetables. Cut the eggplant, zucchini, and red bell pepper into bite-sized cubes.

2. 2

   Peel and finely chop the onion and garlic cloves.

3. 3

   Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.

4. 4

   Add the eggplant to the pan and cook for about 5 minutes, stirring occasionally.

5. 5

   Add the zucchini and red bell pepper to the pan, and continue to cook for another 5 minutes.

6. 6

   Pour in the canned tomatoes, and season with salt, pepper, and dried basil. Stir well to combine all the ingredients.

7. 7

   Reduce the heat to low, cover the pan, and let the ratatouille simmer for about 20-25 minutes, or until the vegetables are tender.

8. 8

   Taste and adjust the seasoning if necessary. Serve hot as a main dish or a side.