Ratatouille

Makes 6 servings

• 1 tablespoon olive oil
• 2 cups chopped bell peppers, any color
• 2 cups chopped eggplant
• 1½ cups chopped onion
• 1 tablespoon chopped garlic
• 1½ cups chopped tomatoes
• 1 cup chopped zucchini
• 1 cup chopped yellow squash
• 1 teaspoon salt
• ½ teaspoon minced thyme
• ½ teaspoon minced oregano
• ½ teaspoon ground black pepper
• ½ teaspoon sugar

1. Heat the oil in a large pot or sauté pan over medium heat. Add the peppers, eggplant, and onions and cook, stirring with a wooden spoon, for about 5 minutes. Add the garlic and stir.

2. Add the tomatoes, zucchini, yellow squash, salt, thyme, oregano, pepper, and sugar.

3. Cook, stirring, until all the vegetables are tender and fully cooked, 10 to 20 minutes.

Chef’s Note

You can substitute canned tomatoes or tomato sauce for the fresh tomatoes.