Eggplant and zucchini ratatouille Recipe Gluten-free, dairy-free (casein-free) and vegan.

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ORGANIC INGREDIENTS

• 65 g (1/3 cup) olive oil
• 1 large yellow onion cut in half then finely sliced
• 15 ml (1 tbsp) dried basil
• 15 ml (1 tbsp) dried oregano
• 5 ml (1 tsp) salt
• 1 ml (1/4 tsp) pepper
• 4 garlic cloves crushed or minced
• 1 red bell pepper and 1 yellow bell pepper, cut into large cubes
• 300 g eggplant, unpeeled and cut into cubes
• 2 large tomatoes, cut into cubes
• 2 zucchini cut in half lengthwise, then sliced to a thickness of 1.5 cm (1/2 in)

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PREPARATION

1. In a large pan, heat the oil on low heat to color the onion and herbs, salt, and pepper for 10 minutes, stirring frequently.
2. Add the garlic and cook for 2 minutes longer.
3. Add the bell peppers and cook for 10 minutes, stirring frequently.
4. Add the eggplant, tomatoes, and zucchini and cook, still on low heat, for 30 minutes stirring occasionally. The vegetables should be simmering throughout the cooking.