Ingredients

• 3-4 - tomatoes, seeded and chopped
• 1/4 cup - tomato puree
• 2-3 cloves - garlic, minced
• 1 - onion, chopped
• 1 tsp - cumin-coriander powder
• 3 - zucchini, chopped
• 1 - large eggplant
• 1 - large red bell pepper
• Basil for garnish
• 1 tsp - Herbs de Provence (or you can use mixed dried herbs like rosemary, marjoram, basil, bay leaf, thyme, lavender flowers etc.)
• Salt to taste

How to Make Ratatouille

• Place the eggplant and zucchini in a colander, sprinkle with salt and let it rest for about 30 minutes until the bitter juices are extracted.
• In a saucepan, add little olive oil and saute the sliced onions followed by garlic and bell pepper. Cook for approx. 2 minutes.
• Rinse the eggplant and zucchini, dry it out a little and then add it to the onion mixture. Saute for 2 minutes and then add the dried herbs, coriander-cumin powder, cover the pan and cook for 20 minutes until little soft.
• Add the tomatoes, puree with salt and pepper and cook for another 5-10 minutes until all the vegetables get soft.
• Serve warm garnished with basil or parsley.
• Recipe courtesy: http://chefinyou.com/