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Ratatouille

SERVES: 4 • PREP TIME: 10 minutes COOK TIME: 40 minutes

HELPING HANDS: Kids can help snap the ends of fresh green beans.

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cup olive oil
medium onions, peeled and chopped into1-inch pieces
garlic cloves, peeled and minced
medium eggplant, peeled and chopped into1-inch pieces
medium zucchini, chopped into1-inch pieces
15-oz jar roasted bell peppers, chopped into1 inch pieces
15-oz can diced tomatoes
sprigs fresh thyme
teaspoon Herbs de Provence (parsley, thyme and basil)
teaspoon sea salt
Freshly ground pepper
teaspoon sugar
large basil leaves, torn into small pieces

Heat olive oil in a large skillet over low to medium heat. Add onion and sauté until translucent, about 5 minutes. Add the garlic and cook for 1 minute.

Add eggplant and sauté for a few minutes, stirring occasionally without breaking it. Add zucchini and bell peppers. Sauté for a couple of minutes then add tomatoes, herbs, salt and pepper and sugar. Cook for 30 minutes, stirring occasionally or until the vegetables are tender. Remove from heat and stir in basil. Serve warm or cold.

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