Ratatouille
Ingredients
- 16 ounces eggplant, cut into 1 inch cubes
- 1 medium zucchini, cut into 1 inch cubes
- 1 medium yellow squash, cut into 1 inch cubes
- 1 red bell pepper,diced
- 1 medium yellow onion, diced
- 2 cups ripe tomatoes, diced
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme or ½ teaspoon dried thyme
- ¼ cup fresh basil, cut into chiffonade *see instructions
- 2 tablespoons balsamic vinegar
- 1 dried bay leaf
- ¼ teaspoon crushed red pepper
- ¼ teaspoon each salt and pepper
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