Ratatouille with Eggplant and Zucchini

Ingredients

• 1/3 cup olive oil
• 2 medium onions chopped
• 4 garlic cloves minced
• 2 large eggplants (2 pounds) peeled in strips and cut into 3/4-inch cubes
• 4 to 5 medium zucchini (2 pounds) cut into 1-inch cubes
• Coarse salt and ground pepper
• 3 yellow or red bell peppers ribs and seeds removed, cut into 3/4-inch cubes
• 1 can (28 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1/2 cup chopped fresh basil

Instructions

1. 1
   In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.
2. 2
   Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.
3. 3
   Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)