French Ratatouille with Zucchini, Eggplant and Tomatoes

1. 1

   Heat olive oil in a large skillet over medium heat, then sauté the onion until translucent.

2. 2

   Add minced garlic and cook for another minute, stirring to avoid burning.

3. 3

   Stir in diced eggplant and cook for about 5 minutes until it begins to soften.

4. 4

   Add zucchini, chopped tomatoes, thyme, oregano, salt, and pepper to the skillet.

5. 5

   Reduce heat to low, cover the skillet, and let the vegetables simmer for 20 minutes.

6. 6

   Stir occasionally to ensure even cooking and prevent sticking.

7. 7

   Once cooked, remove from heat, stir in fresh basil, and serve warm.

Per serving