Ratatouille

Step 1

Heat 2 tablespoons of the olive oil in a large pot over medium heat and cook the cubed eggplant for 6-8 minutes, until beginning to soften.

Step 2

Add the remaining olive oil, the sliced zucchini, and the diced bell pepper, and cook for 5 minutes, stirring occasionally.

Step 3

Stir in the chopped tomatoes and herbes de Provence.

Step 4

Season with salt and pepper, reduce heat to low, and cover the pot.

Step 5

Simmer for 25-30 minutes, stirring occasionally, until all the vegetables are tender and the mixture has thickened slightly.

Step 6

Taste and adjust seasoning, then serve warm or at room temperature.