Eggplant and Tomato Ratatouille

Eggplant and Tomato Ratatouille Introduction: Ratatouille is a classic Provençal dish that combines the vibrant flavors of summer vegetables into a harmonious medley. This recipe for Eggplant and Tomato Ratatouille highlights the rich and earthy taste of eggplants paired with the bright and juicy tomatoes. It's a versatile dish that can be served as a main course, a side dish, or even as a topping for bread or pasta. The slow-cooked vegetables meld together beautifully, creating a comforting and flavorful dish that's perfect for any occasion. Ingredients: 1 large eggplant, diced 2 medium zucchinis, sliced 2 bell peppers (red and yellow), diced 1 large onion, chopped 4 garlic cloves, minced 4 ripe tomatoes, chopped 1 can (14 oz) diced tomatoes 1/4 cup olive oil 1 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon dried basil Salt and pepper, to taste