Ratatouille for Two

This end of summer favourite (yes summer's almost over) is a classic vegetable stew using the bounty of zucchini, tomatoes and eggplant that this time of year offers. Enjoy it here in a little dinner for two version or serve it as an awesome side dish!

Ingredients:

1 cup diced eggplant

1 cup diced zucchini

1 medium onion

handfull of cherry tomatoes, halved

2 cloves of garlic, chopped

1/2 red bell pepper, sliced

2-3 tbsps fresh chopped parsley and/or basil

4 tbsps olive oil, divided

1/4-1/2 tsp salt

1/2 tsp dry basil

1/2 tsp sugar

1/4 tsp dry thyme

1/4 tsp black pepper

Sauté onion and garlic in 2 tbsps olive oil in a medium skillet until just slightly browned. Add the rest of the ingredients, including 2 tbsps olive oil but not the parsley/basil and bring up the heat. Then cover and simmer 30 minutes.

Add the parsley/basil just before serving.

Serve warm or at room temperature.

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