Alice Waters’ Ratatouille Recipe

Preheat oven to 375°F.

Cut eggplant, zucchini, squash, bell pepper, and onion into bite-sized pieces.

Mince garlic.

In a large oven-safe pot over medium heat, add oil and sauté onion until they are translucent.

Add garlic and cook for 1 minute.

Add eggplant, zucchini and bell peppers and cook for 10-15 minutes or until vegetables are tender.

Add chopped tomatoes, salt, and black pepper and cook for another 5 minutes.

Stir in fresh thyme.

Transfer the pot to the oven and bake for 30 minutes or until vegetables are fully cooked and tender.

Serve hot.