Vegetable Ratatouille Recipe | Co+op

Ingredients

• 2 medium eggplants, peeled and cubed
• 1/2 cup olive oil
• 2 medium yellow onions, thinly sliced
• 1 green bell pepper, seeded and roughly chopped
• 2 red bell peppers, seeded and roughly chopped
• 2 large zucchini, quartered and cut into cubes
• 4 tablespoons garlic, minced
• 4 cups diced tomatoes, fresh or canned (36 ounces)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon Herbs de Provence (or 2 teaspoons dried thyme)
• 1 bay leaf
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper