Ratatouille

Recipe source: https://www.skinnytaste.com/ratatouille/#recipe

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil, divided
• Kosher salt, and freshly ground black pepper
• 1/2 small yellow onion, roughly chopped
• 3 garlic cloves, minced
• 1/2 medium eggplant, peeled and cut into 1/4-inch cubes
• 1 tablespoon tomato paste
• 1/2 tablespoon finely chopped fresh thyme
• 1 medium zucchini, cut into 1/4-inch dice
• 1 yellow bell pepper, cut into 1/4-inch squares
• 2 large vine-ripened tomatoes, or 3 small, cut into 1/4-inch dice
• 1/2 cup fresh basil leaves, finely chopped

Instructions

• Set a large skillet oven over medium heat. Add 1 tablespoon olive oil, onion, garlic, and a 1/4 teaspoon of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
• Add the eggplant and another 1/4 teaspoon of salt and cook, stirring occasionally, until the eggplant begins to soften, about 4 to 5 minutes.
• Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
• Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
• Stir in the remaining 1/2 tablespoon olive oil and basil and serve.