Ratatouille with Garlic Purée | RICARDO

Ingredients

• 6 to 8 peeled garlic cloves (depending on their size)
• 2 tbsp (30 ml) olive oil
• 1/2 cup (125 ml) olive oil
• 1 large onion, chopped
• 2 zucchini, diced
• 2 bell peppers (1 red, 1 yellow), seeded and diced
• 1 large eggplant, unpeeled and diced
• Thyme leaves, to taste