Today we're making ratatouille which is a French vegetable dish that works both as a main course or side dish. I added a few ingredients to make it way better. I hope you enjoy it!

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/ratatouille/

INGREDIENTS WITH GRAM AMOUNTS
1 large eggplant - cubed
1 cup (240g) extra virgin olive oil - divided, plus more if needed
2 medium zucchini - ½-inch thick sliced rounds
1 medium yellow squash - ½-inch thick sliced rounds
1 large red onion - chopped
1 large green bell pepper - chopped
1 large yellow or red bell pepper - chopped
10 cloves garlic - chopped
½ teaspoon crushed red pepper flakes
3 ounces (84g) tomato paste
½ cup (120g) dry white wine
12 ounces (340g) cherry tomatoes
3 tablespoons (42g) red wine vinegar
2 tablespoons (~7g) fresh thyme leaves
¼ packed cup basil - chopped
1 cup (240g) low sodium vegetable stock - optional

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