Ratatouille – Dr. Kellyann

Ingredients

• 2 teaspoons coconut oil
• 1/2 large yellow onion, finely chopped
• 1 can (28 ounces) petite diced tomatoes
• 1 can (6 ounces) tomato paste
• 1 medium eggplant, finely chopped
• 2 medium zucchini, finely chopped
• 1 package (8 ounces) mushrooms, cut into thirds (2 or more cups)
• 2–3 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• 1 teaspoon Celtic or pink Himalayan salt
• 1/4 teaspoon ground black pepper
• 1 cup fresh basil, cut into chiffonade ribbons
• 1/4 cup chopped fresh parsley