Garden Ratatouille

Do you need to get more veggies in your diet?!? THIS IS A DELICIOUS WAY TO DO IT... PLUS!!! You're WHOLE FAMILY will LOVE IT! Yes, Ratatouille is French, but that's doesn't mean hard-to-make! Impress your family and friends with my tasty garden Ratatouille!

You’ll need:
¼ cup grapeseed oil (olive or coconut oil would work too)
1 red bell pepper, diced small
1 yellow bell pepper, diced small
1 yellow squash, diced small
1 zucchini, diced small
1 small eggplant, diced (Japanese is preferable, but a small, standard eggplant will work. If you use regular eggplant, I recommend salting the cubes ten minutes prior to cooking, then drying to remove any bitterness.)
½ red onion, diced small
1 Tbsp tomato paste
1 Tbsp Reggiano cheese, grated
1 tsp fresh marjoram, finely chopped
1 tsp thyme, finely chopped
¼ cup fresh basil leaves, julienned (sliced thin)
Salt and freshly ground black pepper

How to make it:
1. In a large sauté pan or skillet, heat 2 Tbsp grapeseed oil over medium heat. Add the peppers and cook, stirring occasionally, until slightly softened, about 5 minutes. Season to taste. Remove the peppers with a slotted spoon and allow to drain on paper towels.
2. Next, cook the squash and zucchini, stirring occasionally, until slightly tender, about 5 minutes. Season to taste. Remove the vegetables with a slotted spoon and allow to drain on paper towels.
3. Cook the eggplant, stirring occasionally, until slightly browned, about 5 minutes. Season to taste. Remove with a slotted spoon and allow to drain on paper towels.
4. Add the onions and cook until slightly caramelized, about 5 minutes. Stir in the tomato paste and cook until it releases its aroma, about 2 more minutes. Return the reserved vegetables to the pan and reheat, stirring. Toss in the herbs and cheese, and taste for additional salt and pepper. Serve warm. Makes 4 servings.