Classic Ratatouille with a Touch of Cheese

Instructions

1. 1

   **Prepare the Vegetables**: Dice the zucchini, eggplant, bell pepper, and onion. Mince the garlic and dice the tomatoes if using fresh.

2. 2

   **Sauté the Base**: In a large skillet or Dutch oven over medium heat, add 2 tablespoons of olive oil. Once hot, add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.

3. 3

   **Cook the Eggplant**: Add the diced eggplant to the skillet and season with salt and pepper. Cook for about 5–7 minutes until the eggplant is tender and starts to brown. Drizzle a little bit more olive oil if needed.

4. 4

   **Add Remaining Veggies**: Stir in the zucchini and bell pepper, cooking for an additional 5–6 minutes until they soften.

5. 5

   **Incorporate Tomatoes & Herbs**: Add the diced tomatoes, thyme, and basil to the pan. Stir well, and let simmer for about 15-20 minutes. The flavors will meld beautifully. Season with additional salt and pepper to taste.

6. 6

   **Finish with Cheese**: If using, sprinkle the grated Parmesan or crumbled goat cheese over the top in the last couple of minutes of cooking to melt slightly.

7. 7

   **Serve**: Remove from heat and garnish with fresh basil leaves. Serve warm, either on its own or as a delightful side dish to accompany grilled meats or crusty bread.