Ratatouille

Ingredients

• 3 large tomatoes, diced
• 2 zucchini, sliced and halved
• 2 summer squashes, sliced and halved
• 1 red bell pepper, chopped
• 1 small eggplant, chopped
• ½ cup fresh basil, minced
• 1.5 tsp salt
• 1/4 tsp pepper
• 1/4th tsp red pepper flakes
• 2 tbsp extra virgin olive oil

Instructions

1. 1
   Heat the oil over medium heat in a large saucepan. Once hot, add the bell pepper, zucchini and summer squash and sauté for about six-eight minutes until just tender.
2. 2
   Add the eggplant and tomatoes and continue cooking for another 15-20 minutes until the mixture is thick and stew-like.
3. 3
   Add half of the basil followed by the salt, pepper and red pepper flakes. Stir well, adding more seasoning if you desire.
4. 4
   Serve ratatouille with additional fresh basil and crusty bread for dipping.