Ratatouille with Eggplant and Zucchini | Recipes | PBS Food | PBS Food

Ingredients

• 1/3 cup olive oil
• 2 medium onions chopped
• 4 garlic cloves minced
• 2 large eggplants (2 pounds) peeled in strips and cut into 3/4-inch cubes
• 4 to 5 medium zucchini (2 pounds) cut into 1-inch cubes
• Coarse salt and ground pepper
• 3 yellow or red bell peppers ribs and seeds removed, cut into 3/4-inch cubes
• 1 can (28 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1/2 cup chopped fresh basil