Garden Fresh Ratatouille | VegNews

Ingredients

• ¼ cup olive oil
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 medium eggplant (3/4 pound), diced
• 1 medium zucchini, quartered and diced
• 1 medium red bell pepper, diced
• 6 tomatoes (2 pounds), diced
• 1 teaspoon fresh oregano, roughly chopped
• 1 teaspoon fresh thyme, roughly chopped
• ¾ teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon capers, drained and roughly chopped
• ¼ cup fresh basil, thinly sliced