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Enjoy this classic French dish with your whole family. This recipe is a delicious way to use up a variety of vegetables and unlock their flavors in your Dutch oven.

  • 1 eggplant, cut into 1-inch cubes
  • 2 zucchinis, cut into 1-inch cubes
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 yellow bell pepper, seeded and cut into 1-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish
  • a beautiful Dutch oven
  1. Preheat your oven to 375°F.
  2. Heat the olive oil in a Dutch oven over medium-high heat.
  3. Add the onion and garlic and cook until the onion is translucent - about 5 minutes.
  4. Add the eggplant, zucchini, bell peppers, thyme, and rosemary to the Dutch oven and stir to combine.
  5. Cook the vegetables for about 10 minutes, stirring occasionally, until they start to soften.
  6. Add the diced tomatoes to the Dutch oven and stir to combine.
  7. Season with salt and black pepper to taste. Now you have your flavor base!
  8. Cover the Dutch oven with a lid and place it in the oven.
  9. Cook for about 45 minutes (or until the vegetables are tender and the flavors have melded). Mmmmmm!
  10. Remove the Dutch oven from the oven and let it cool for a few minutes.
  11. Serve the ratatouille hot or at room temperature, garnished with fresh basil leaves.
Enjoy your delicious and healthy ratatouille!

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