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No passport required for this culinary adventure. Take a trip to Provence through this amazingly delicious ratatouille recipe. No matter the season, you'll feel like it's summer in France when you enjoy this dish. Cheers!

What You Will Need:

• 1/3 cup Extra virgin olive oil
• 5 large cloves, roughly chopped
• 2 large onions, sliced
• 2 medium peppers, cored, seeded and sliced
• 6 medium tomatoes, cored and cut into 8 pieces
• 3 medium eggplants, cut into 1/2-inch thick rounds
• 3 medium zucchini, cut into 1/2-inch thick rounds
• 1/4 packed cup Flat leaf parsley (roughly chopped)
• 1/4 packed cup Basil (roughly chopped)
• 6-8 sprigs Thyme – fresh
• 2 teaspoons Salt (to taste)

How To Prepare:

1. Add the onions and bell peppers. Cover the pot with a lid and let the onions wilt, stirring occasionally to prevent burning. Remove the lid and sauté the vegetables until all the water released has evaporated and the onions start to brown.
2. Add the tomatoes, cover the pot with the lid, and simmer until the tomatoes are soft and have released a lot of liquid.
3. Add the eggplants, zucchini, parsley, basil, thyme, salt and pepper. Stir to combine and then cover with a lid and allow the vegetables to cook until tender (30-40 minutes), stirring occasionally.
4. When the vegetables are soft, remove the lid and let the ratatouille continue to simmer until the excess liquid has evaporated and the stew is nice and thick.

Finished!

Note: Don't forget that your olive oil you use in this recipe is just as important as the freshness of your produce. Pick a cold-pressed extra virgin olive oil for the added flavor of the olives that it comes from.

Enjoy!

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