Easy Ratatouille


4 tablespoons extra virgin olive oil, divided

1 onion peeled, halved and sliced

1 medium eggplant, cut into 1″ cubes

1 large red bell pepper, stemmed and chopped in 1″ chunks

1 large zucchini, cut into 1″ pieces

1 large yellow squash, cut into 1" pieces

2 cloves garlic, minced

2 cups tomatoes, diced

2 tablespoons tomato paste

1 bay leaf

2 sprigs fresh thyme

1 large sprig fresh rosemary

sea salt, to taste

freshly ground black pepper, to taste

1 tablespoon capers, rinsed

1/4 cup freshly chopped basil

In a large pan, heat 1 tablespoon of olive oil over medium heat.

Add onions and cook until softened, 5 minutes.

Add 2 more tablespoons of olive oil, then add eggplant.

Sauté for 5 minutes until the eggplant has softened.

Add 1 tablespoon of olive oil, then add peppers and squash.

Sauté for 3 minutes until slightly softened, then add garlic and cook for 30 seconds.

Add tomatoes, tomato paste, bay leaf, thyme, rosemary, then season with salt and pepper to taste.

Bring to a boil, then reduce to medium low and simmer for 20 minutes.

Cover the pot for 10 minutes, then remove the lid for the remaining cooking time to allow the liquid to evaporate.

Remove from heat and stir in capers, chopped basil and adjust the seasonings. Enjoy!
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