Easy Vegetable Ratatouille

Ingredients

• 1 tablespoon vegetable oil
• 1 large yellow onion, peeled and chopped into 1/4-inch pieces
• 4 cloves garlic, peeled and minced
• 1 medium eggplant, peeled and diced into 1/4-1/2-inch pieces
• 2 zucchini, diced into 1/4-1/2-inch pieces
• 1 red bell pepper, cored, seeded, and diced into 1/4-inch pieces
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 3 1/2 cups canned low-sodium tomatoes (including juice)
• 1 lemon, quartered
• 1/4 cup chopped fresh basil leaves

Method

1. 1 Heat vegetable oil in a pot over medium-low heat. Add onion and garlic, cooking until golden, about 10 minutes.
2. 2 Add eggplant, zucchini, bell pepper, dried basil, and oregano. Cover and cook until eggplant is very soft, about 40 minutes.
3. 3 Stir in tomatoes and cook uncovered for 20 minutes.
4. 4 Serve immediately, garnished with lemon quarters and fresh basil, or refrigerate for up to 3 days.