Ratatouille

This is a really delicious, easy and healthy way to get your veggies in. I love how rustic and hearty it is. Especially with some crusty bread to soak up all the flavourful juices. Feel free to add olives and artichoke hearts for a Mediterranean twist or stir in some basil pesto at the end if you like!!

What you need:
An eggplant, cut into bite size chunks
A zucchini
A couple different coloured peppers
Half of a large white onion or one small whole one, sliced thinly
4 cloves of garlic, minced
A 28 oz can of whole tomatoes
1 tsp of dried thyme
a bunch of fresh basil, roughly chopped
A splash of balsamic vinegar
salt and pepper

HEAT a large saute pan over medium heat and add a splash of olive oil. Add eggplant and zucchini to pan and saute until tender and golden. Transfer to a bowl and add another splash of olive oil to pan. Add your peppers and saute about 5 minutes. Transfer to bowl and add another splash of olive oil to pan. Add onions and stir frequently until soft. Add garlic and saute a few more minutes.
ADD your can of tomatoes and break them up with a potato masher or your hand and simmer for about 10 minutes or so until thickened.
ADD the rest of your reserved veggies back into the pan and add the thyme, basil and balsamic vinegar. when heated through, season to taste and serve!