Easy Ratatouille

Directions

1. 1
   Add the olive oil to a pot along with the chopped onion and sauté until the onions are softened.
2. 2
   Add crushed garlic and sauté until lightly browned. 
3. 3
   Add the chopped eggplant, sliced zucchini, chopped bell peppers, cherry tomatoes, dried oregano, red pepper flakes, sea salt and ground black pepper and toss everything together.
4. 4
   Cover the pot and simmer at medium heat for around 35 minutes until the veggies are soft and cooked. Give it a stir occasionally, but stir gently so that the vegetables don’t break up. 
5. 5
   When the veggies are soft and cooked, stir in the fresh chopped basil until it’s just wilted. 
6. 6
   Serve as a stew topped with a sprinkle of ground black pepper and dried oregano with some toasted bread on the side for dipping.