Ratatouille

Preparing the Vegetables

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the diced eggplant and cook until it starts to soften, about 5 minutes. Remove from the skillet and set aside.

In the same skillet, add another 2 tablespoons of olive oil and the chopped onion and minced garlic. Cook until the onion is translucent.

Cooking the Vegetables

Add the diced zucchini, yellow squash, red bell pepper, and yellow bell pepper to the skillet. Cook until the vegetables start to soften, about 5-7 minutes.

Add the chopped tomatoes, cooked eggplant, dried thyme, dried oregano, bay leaf, salt, and pepper. Stir to combine.

Simmering

Reduce the heat to low, cover the skillet, and let the ratatouille simmer for about 30-40 minutes, stirring occasionally, until all the vegetables are tender and the flavors have melded together.

Final Adjustments

Remove the bay leaf from the skillet.

Adjust the seasoning with salt and pepper to taste.

Serving