Ratatouille niçoise

Ingredients

• 1 red onion cut into ½” dice
• 4 ribs of celery cut into ½” dice
• 5 cloves of garlic chopped finely
• ¾-1 cup extra virgin olive oil
• 1 tsp. chopped fresh thyme
• 1 tsp. chopped rosemary needles
• 2 Tbsp. chopped fresh Italian parsley (watch our video on how to chop parsley)
• ¼ cup torn basil leaves
• 1 red pepper cored, stemmed and cut into ½” dice
• 1 yellow pepper cored, stemmed and cut into ½” dice
• 2 medium-sized Italian eggplants. Cut with skin on into ½” dice. ((Optional to remove skin.))
• 2 zucchinis cut into ¾” dice
• 2 summer squash cut into ¾” dice
• 3 vine-ripe tomatoes cut into ½”dice ((subtitute with 1 can of diced tomatoes, drained) )
• ¼ cup red wine vinegar
• ¼ tsp. crushed red pepper flakes (optional) ((optional) )
• 1 ½ Tbsp. kosher salt
• 1 tsp. cracked black peppercorn

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