Ingredients:
- 1 eggplant, diced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
3. Add diced eggplant, sliced zucchini, yellow squash, red bell pepper, and yellow bell pepper to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender.
4. Stir in the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Mix well and let it simmer for another 5 minutes.
5. Transfer the vegetable mixture to a baking dish. Arrange the vegetables evenly.
6. Bake in the preheated oven for 25-30 minutes or until the vegetables are tender.
7. Remove from the oven and let it cool slightly before serving.
Enjoy your delicious ratatouille!
