The Best Ratatouille

This classic French dish features a medley of sautéed vegetables, including eggplant, zucchini, and bell peppers, simmered in a tomato-based sauce and served over a bed of couscous.

Instructions

1. 1

   Heat oil in a large, heavy-bottomed pot on medium high. Add onions and garlic to the pot and saute until translucent.

2. 2

   Add peppers to onions, reduce heat to medium-low with lid on, and cook for 20 minutes (stirring occasionally).

3. 3

   Add zucchini and keep cooking with lid on for an additional 20-30 minutes until vegetables are softened.

4. 4

   Add seasonings and tomato sauce and cook for an additional 10-15 minutes on low heat.

5. 5

   Serve warm.

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