Summer’s End Ratatouille

Ingredients

~ 5 tbsp olive oil or veggie broth
~ 4 red bell peppers, seeded and chopped
~ 2 yellow onions, chopped (frozen chopped onion is a great hack!)
~ 2 heads of garlic cloves peeled
~ 2&1/4 tsp kosher salt, divided
~ 2 eggplants chopped
~ 4 zucchini, chopped
~ 1/4 cup loosely packed fresh oregano leaves
~ 2 tbsp fresh thyme leaves
~ 4 pints grape tomatoes, halved
~ 2 tsp red wine vinegar
~ 1 tsp freshly ground pepper

Instructions

~ heat 2 tbsp olive oil or veggie broth in a large pot over medium-high heat. add bell peppers, onions, garlic, and 1/2 tsp salt; cook stirring often until slightly softened, 6-8 minutes. transfer to a large bowl

~ add 2 tbsp olive oil or veggie broth to pot. when it’s hot, add eggplants and cook, stirring them often until slightly softened, about 5 minutes. transfer to the bowl with the bell peppers.

~ add remaining 1&1/2-ish tbsp oil or broth to the pot. add zucchini and 1/2 tsp salt. cook, stirring often, until slightly softened, about 5 minutes.

~ add bell pepper mixture, oregano, and the to the pot, stir to combine. cover, reduce heat to medium-low, and cook, stirring halfway through until tender, about 10-12 minutes.

~ stir in tomatoes, and 1/2 tsp salt; cook covered until tomatoes burst 8-10 minutes

~ stir in vinegar, black pepper, and remaining 3/4 tsp salt

(recipe adapted from Amanda Eidelstein )