One Pan Ratatouille
Ingredients
- 3 tablespoons olive oil
- 1 onion (8 oz.), peeled and diced (1/2 in.)
- 2 cloves garlic, peeled and minced
- 2 cans (14 1/2 oz. each) diced tomatoes
- 8 ounces Asian eggplant, rinsed and diced (3/4 in.)
- About 1/2 teaspoon salt
- About 1/4 teaspoon pepper
- 1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)
- 8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
- 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
- 3/4 cup chopped fresh basil leaves
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