This version of a traditional French ratatouille recipe is simple with ingredients easily found in American markets. It is incredibly fragrant and never fails to get rave reviews!
1 tablespoon coconut or olive oil
2 medium cloves garlic, minced
1 medium eggplant (about 1 pound), ends trimmed off and diced
2 medium zucchini (about 8 ounces), ends trimmed off and cut into 1/4-inch-thick slices
8 ounces cremini mushrooms, sliced
2 14.5 ounce can crushed or diced tomatoes
3 teaspoons dried thyme
½ cup mozzarella cheese, shredded (optional)
- Heat a non-reactive 5 quart pan on medium heat. Add oil and garlic. Sauté until garlic is soft.
- Add tomatoes, eggplant, zucchini, mushrooms and thyme.
- Simmer until all vegetables are thoroughly cooked, about 45 minutes.
- Serve as as side dish, or as a main dish over jasmine scented rice, optionally topped with shredded mozzarella cheese.