ratatouille's ratatouille

Method

1. 1

   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2 to 3 minutes, until the onion is translucent.

   3 tablespoons olive oil1 onion, diced3 cloves garlic, minced
2. 2

   Add the eggplant, zucchini, and bell peppers. Cook, stirring occasionally, for 10 to 12 minutes, until the vegetables are softened.

   1 eggplant, cut into 1/2-inch dice2 zucchini, cut into 1/2-inch dice2 bell peppers, cut into 1/2-inch dice
3. 3

   Stir in the tomatoes, herbes de Provence, salt, and pepper. Reduce the heat to low and simmer for 15 to 20 minutes, until the flavors have melded.

   4 tomatoes, diced2 teaspoons herbes de Provence1 teaspoon salt1/4 teaspoon black pepper