Ratatouille

Serves 4 - 6 as a side

• 1/4+ cup olive oil (add additional oil as needed)
• 1/2 medium yellow onion, diced
• 4 cloves garlic, crushed
• 3 medium shallots, minced
• 1 small eggplant, skin on, diced (about 2 cups)
• 2 tbsp fresh basil, sliced
• 1/2 tsp thyme (1 tbsp if fresh)
• 1 tsp herbes de provence (if available)
• 1 medium red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash (such as crookneck), diced (optional)
• 3 small tomatoes, peeled, seeded and diced
• 2 tbsp fresh parsley, chopped
• salt, pepper - to taste

In a large, deep saute pan over medium heat, add olive oil. When hot, add onions, shallots and garlic. Saute, stirring occasionally, until onions begin to caramelize, about 5- 7 minutes. Add eggplant, continue cooking for about 5 minutes. Add the bell pepper, zucchini, squash (if using), and thyme. Cook for an additional 5 minutes. Add remaining ingredients: tomatoes, salt, pepper, parsley and basil, and once again cook for about 5 minutes.

Notes: 1. This can be made well in advance and reheated or served at room temperature.