Restaurant-Style Ratatouille

1.Heat olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic. Cook until the onion is translucent.

2.Add the cubed eggplant, sliced zucchini, diced yellow and red bell peppers to the skillet. Cook until the vegetables are slightly tender.

3.Stir in the chopped tomatoes and tomato paste. Season with dried thyme, dried oregano, salt, and pepper. Mix well.

4.Reduce the heat to low, cover the skillet, and simmer for about 20-25 minutes, stirring occasionally.

5.Once the vegetables are soft and the flavors have melded together, remove the skillet from heat.

6.Serve the ratatouille hot, garnished with fresh basil leaves.

7.Enjoy this restaurant-style ratatouille as a delightful and vibrant vegetarian dish!