A Veggie Sensation

Ratatouille 

Ingredients:

1 medium eggplant 

2 Zucchinis

2 medium onions

2 bell peppers (red, yellow, or orange)

5 tomatoes

1/2 cup tomato purée 

2 tsp chopped garlic 

1/4 cup chopped parsley

1/4 cup chopped basil 

1 tsp thyme 

Salt

Pepper 

Directions:

Dice onions and bell peppers. Sauté in vegetable oil. Set aside. Cut eggplant into quarters lengthwise then cut each quarter into 1/4 inch pieces. Sauté with 1 tsp garlic until tender but not brown. Slice zucchini into thin pieces. Sauté until tender. Combine onions, peppers, eggplant, and zucchini together. Add the remaining garlic. Peel tomatoes (see instructions for this step below). Slice into bite size pieces and add them to the veggies along with any juice. Once combined, add parsley, basil, and tomato purée. Lid your pan and simmer for approximately 10 more minutes or until the juices look soup-like. Serve with rice or by itself. 

Onions sauteed in vegetable oil

Peeling tomatoes isn't as hard as it sounds!

Once the sauce is soupy you know it's ready!

Peeling tomatoes:

Core your tomatoes. Place in a large bowl. Boil water and pour over tomatoes. Use a lid to trap the steam inside and this will loosen the tomatoes' skin. You'll only need to leave them for a minute or two. Use a knife to peel the skin off completely.