1/3 cup Olive oil
5 cloves Garlic, smashed
1 Onion, sliced
1 dried Bay leaf
1/4 tspDried oregano
1/4 tspDried tarragon, crumbled
1/4 tspDried thyme, crumbled
1/8 tspGround coriander seeds
3/4 lbEggplant, cut into 1-inch pieces (about 3 cups)
1 small Zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
1 Red bell pepper, cut into 1-inch pieces
1 Yellow bell pepper, cut into 1-inch pieces
3/4 pound Cherry tomatoes
2 tblsFresh basil, chopped
Kosher salt and freshly ground black pepper
Heat the oil in a large saucepan over medium heat. Add the garlic, onion, bay leaf, oregano, tarragon, thyme, and ground coriander and cook, stirring, until soft and fragrant.
Add the eggplant and cook, stirring occasionally, until soft, about 8 minutes. Add the zucchini, bell peppers, until tender, about 7 minutes.
Add the cherry tomatoes and fresh basil, and continue to cook until soft and fragrant. Season with salt and pepper, to taste.
The ratatouille may be made several days in advance, kept covered and chilled, and reheated before serving.
__CKD non-dialysis ___Dialysis ___Diabetes __XX_General Diet