Ratatouille en
Ingredients
- 1 eggplant (halved lengthwise and cut into thin slices)
- 4 zucchini (halved lengthwise and cut into thin slices)
- 1 white onion diced
- 28 oz. canned diced tomatoes
- 3 tbsp avocado oil
- 1-2 tsp salt
- 1 tbsp herbs de provence
- 1 tsp pepper
Instructions
- Over medium-low heat, add a tablespoon of avocado oil to a large skillet. Cook each vegetable one by one for about 5-10 minutes, until softened. Start with the eggplant, then zucchini, and cook the onion and tomatoes together at the end.
- Add zucchini, and eggplant to the skillet with the rest of the ingredients. Cover and simmer for 15-20 minutes. Add seasoning and stir well.
Bon appétit!