Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 eggplant, diced
- 2 zucchini, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 3 tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions:
1. Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until softened and fragrant, about 2-3 minutes.
2. Add Vegetables:
- Add diced eggplant, zucchini, yellow bell pepper, and red bell pepper to the pot. Stir well to combine with the aromatics.
3. Cook Down:
- Cook the vegetables, stirring occasionally, until they begin to soften, about 5-7 minutes.
4. Add Tomatoes and Seasonings:
- Add diced tomatoes, tomato paste, dried thyme, and dried oregano to the pot. Season with salt and pepper to taste. Stir to combine.
5. Simmer:
- Reduce the heat to low and let the Drought-Friendly Ratatouille simmer, uncovered, for about 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
6. Adjust Seasoning:
- Taste and adjust seasoning as needed. Add more salt and pepper if desired.
7. Serve:
- Serve the Drought-Friendly Ratatouille hot, garnished with fresh basil leaves.
8. Enjoy:
- Enjoy this sustainable twist on a classic dish as a flavorful and comforting meal!