Easy Ratatouille

1. 1

   Heat the olive oil in a large, deep skillet.

2. 2

   Add the onion and cook over moderate heat until softened, about 5 minutes.

3. 3

   Add the garlic and cook for 1 minute.

4. 4

   Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, bell pepper and bay leaf.

5. 5

   Season with salt and pepper, cover and cook, stirring occasionally, until the vegetables are very tender, about 1 hour.

6. 6

   Discard the bay leaf and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.