Ratatouille

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplant, zucchini, bell peppers, and tomatoes into thin, even slices.

3. 3

   Finely chop the onion and mince the garlic.

4. 4

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

5. 5

   Add the sliced eggplant to the skillet and cook for about 5 minutes, until it begins to soften.

6. 6

   Layer the cooked eggplant, zucchini, bell peppers, and tomatoes in a baking dish, alternating the vegetables.

7. 7

   Drizzle the remaining olive oil over the layered vegetables.

8. 8

   Sprinkle thyme, basil, salt, and pepper over the top.

9. 9

   Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

10. 10

    Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and slightly caramelized.

11. 11

    Serve hot as a side dish or a main course.