Classic Ratatouille: A Flavorful French Vegetable Dish

Heat olive oil in a large skillet over medium heat.

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Sauté chopped onions and minced garlic until softened.

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Add diced eggplant, zucchini, and bell peppers to the skillet.

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Stir in canned tomatoes, tomato paste, and a bouquet garni of herbs.

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Simmer the mixture until vegetables are tender, about 20-25 minutes.

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Season with salt, pepper, and a pinch of sugar to balance acidity.

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Serve the ratatouille hot or at room temperature.

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Garnish with fresh herbs and enjoy this rustic French favorite!

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