Week 10: Ratatouille

Ingredients

• 3 TBSP. olive oil
• 1 onion, sliced thin
• 2 garlic cloves, minced
• 1 eggplant, cut into 1/2-inch pieces
• 1 zucchini, quartered lengthwise, and cut into thin slices
• 1 red bell pepper, diced
• 8 small ripe tomatoes, chopped
• 1/4 tsp. dried oregano
• 1/4 tsp. dried thyme
• 1/8 tsp. ground coriander
• 1/4 tsp. fennel seeds
• 2 tsp. salt
• 1/2 cup shredded fresh basil leaves