Vegetarian ratatouille

INGREDIENTS

1 tbsp olive oil

2 red onions, finely dices

4 cloves garlic

1 eggplant, cut into small cubes

1 red bell pepper, cut into small pieces

1 yellow bell pepper, cut into small pieces

2 zucchini’s, cut in half lengthwise and finely sliced

1 punnet cherry tomatoes

1 tsp rosemary

1 tsp thyme

INSTRUCTIONS

In a large Dutch oven heat the olive oil. Add the onion and garlic and sauté for 5 minutes.

Add the bell peppers and sauté for another 5 minutes.

Add the zucchini, eggplant and spices and sauté for 5 minutes.

Add the cherry tomatoes and place the lid on the pan, let cook for roughly 5 minutes, remove the lid and use a wooden spoon to break down the cherry tomatoes, add the salt and balsamic vinegar and stir to combine.

Simmer for 20 minutes while stirring occasionally until almost all the liquid has evaporated.

At this point the ratatouille should be sticky and sweet, divide over individual bowls and serve immediately.

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bon appetit