Ratatouille

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for 1 minute more until fragrant.
3. Stir in the crushed tomatoes, dried thyme, dried oregano, salt, and pepper. Bring to a simmer.
4. Add the cubed eggplant, zucchini, yellow squash, and bell peppers to the pot. Stir to coat the vegetables with the sauce.
5. Cover the pot and simmer over low heat for 45-60 minutes, or until the vegetables are tender. Stir occasionally.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh parsley.