Summer Ratatouille

Instructions

1. Dice the onion into small pieces and mince the garlic.
2. Chop the remaining vegetables into about 1 inch pieces.
3. In a medium pan or pot, large enough to hold all of the vegetables, heat up the 3 tbsp olive oil over medium-high heat.
4. Add the eggplant and zucchini to the pan and sprinkle with 1 tsp kosher salt. Cook until the vegetables start to soften, about 5-7 minutes.
5. Add 1 tbsp olive oil then the onion, peppers and garlic and cook about 5 more minutes.
6. Add the tomatoes, oregano leaves and thyme sprigs, 1/2 tsp kosher salt and ½ tsp ground pepper and stir to combine.
7. Turn the heat to medium low and cook covered for 30 minutes, stirring occasionally. Once done cooking, remove the thyme sprig stems. Then, taste and adjust seasoning with more salt, pepper, thyme or oregano.
8. A brunch or breakfast riff using this ratatouille. Use small ramekins coated with butter. Using a slotted spoon, spoon into each ramekin enough ratatouille until almost full and even. Then, make a little well and crack an egg into each well. Place ramekins on baking sheet and bake for 15-18 mins at 400F until egg whites are opaque and yolks start to just firm up or until your desired doneness. Serve warm with toast, sprinkle with salt and pepper and thyme leaves if preferred.