Ratatouille

Ingredients:

• 1 large eggplant, diced
• 2 zucchinis, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 1 can diced tomatoes
• 1/4 cup olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large baking dish, combine the diced eggplant, zucchinis, bell peppers, onion, and garlic.

3. Drizzle the olive oil over the vegetables and sprinkle with thyme, salt, and pepper. Toss to coat evenly.

4. Roast the vegetables in the oven for 30-40 minutes, stirring occasionally, until they are tender and slightly caramelized.

5. Remove the baking dish from the oven and add the can of diced tomatoes, stirring to combine.

6. Return the dish to the oven and bake for an additional 10 minutes.

7. Season with more salt and pepper if needed before serving.