Provencal Eggplant Ratatouille

Gluten-Free, Grain-Free, Egg-Free, Dairy-Free, Vegan. This hearty Provencal dish can be eaten on its own or used to top some gluten-free pasta, atop eggs or combined with lentils or beans for a filling meatless meal!

2-3 cups assorted cherry tomatoes, sliced in half
1 large or 2 small eggplants cut into 1-inch chunks
1 large yellow onion, roughly diced
2-3 cloves garlic, peeled and smashed
2 red, orange or yellow bell peppers, seeded and diced in large chunks
2 large zucchini or summer squash, roughly diced in large chunks
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
3 tablespoons organic virgin olive oil
sea salt & pepper to taste

View the full recipe at Simple Pure Whole Wellness →