Gluten-free Ratatouille - Mediterranean Recipes

Ingredients

• 59 milliliters shredded basil
• 1 teaspoons freshly ground black pepper
• 340 grams medium eggplant (about , cut into 3/4-in cubes
• 2 teaspoons medium cloves garlic, minced (about
• 4 Tbsps extra-virgin olive oil
• 59 milliliters finely chopped parsley
• 340 grams medium red bell peppers each), cored, seeded, and cut into 3/4-in pieces
• 1 teaspoons sea salt
• 1 large sprig thyme
• 355 milliliters coarsely chopped tomato
• 2 mediums yellow onions, peeled and cut into 1/2-in pieces
• 340 grams small zucchini (about , cut into 3/4-in pieces