Ratatouille

Ingredients:

• 3 tablespoons olive oil
• 1 small onion, thinly sliced
• 3 cloves garlic, peeled and diced
• 1 bay leaf
• 3 cups eggplant, chopped
• 1-1/4 cups Roma tomatoes, halved
• 1 medium zucchini, cut length-wise and thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 1/2 cup fresh basil leaves, thinly sliced
• 1 teaspoon pink salt
• Ground pepper to taste

Instructions:

• Heat olive oil over medium-high in a large sauté pan.
• Sauté onion, garlic, and bay leaf until translucent. Stirring occasionally to avoid sticking.
• Add eggplant and continue cooking 8-10 minutes until eggplant is soft.
• Reduce heat to medium and add tomatoes, zucchini, bell pepper, and salt.
• Cook an additional 5 minutes or until vegetables are soft.
• Remove from heat, add basil, and pepper to taste.

Serve Ratatouille alone or over steamed rice, eggs, or tofu.