Vegan Ratatouille A Classic French Vegetable Stew

 "Ingredients: 

- 1 eggplant

- 1 zucchini

- 1 red bell pepper

- 1 yellow bell pepper

- 1 onion

- 4 cloves garlic

- 2 cups diced tomatoes

- 3 tablespoons olive oil

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and pepper to taste

- Fresh basil leaves for garnish

Directions:

1. Dice the eggplant, zucchini, bell peppers, and onion into bite-sized pieces. Mince the garlic.

2. Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the onions and garlic, cook until they begin to soften, about 5 minutes.

3. Add the remaining vegetables to the pot. Cook until they begin to soften and brown slightly, about 10 minutes.

4. Stir in the diced tomatoes, thyme, rosemary, and a generous pinch of salt and pepper. Cover the pot and reduce the heat to low. Simmer for about 20 minutes, until the vegetables are tender.

5. While the ratatouille is cooking, heat the remaining tablespoon of olive oil in a small pan over medium heat. Add the basil leaves and cook until they're crisp, about 2 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate.

6. Once the ratatouille is done, taste and add more salt and pepper if needed. Serve hot, garnished with the crispy basil leaves.

Cooking Time: 45 minutes

Nutrition Information (Per serving):

- Calories: 180

- Protein: 4g

- Carbohydrates: 21g

- Fiber: 7g

- Fat: 10g

- Saturated Fat: 1g

- Sodium: 200mg

- Sugar: 11g

This recipe makes 4 servings."