Ratatouille - Paleo, Whole30 | PrimalGourmet

Ingredients

• 4-5 small, Italian eggplants
• 4-5 medium-sized green zucchini
• 4-5 medium-sized yellow squash/zucchini
• 6-8 Roma tomatoes
• 1 red bell pepper
• 1 medium cooking onion – finely diced
• 4 cloves garlic – finely minced
• 1 1/2 tsp dried Herbes de Provence – can be purchased in store
• 1 tsp fresh oregano or thyme leaves
• 3 tbsp extra virgin olive oil
• 500ml tomato passata – preferably in a glass jar
• salt and pepper to taste