Easy Stove Top Ratatouille

By michaelmeiner

Ingredients

• 2 Tablespoons oil
• 3 cloves garlic -- crushed
• 2 medium yellow onions -- chopped
• 1 medium eggplant -- cut into 1" chunks
• 4 zucchini -- cut into chunks
• 1 green pepper -- cut into chunks
• 1 14.5 ounce can Italian style tomatoes -- coarsely chopped
• 2 Tablespoons balsamic vinegar
• 1/2 cup halved pitted black olives
• 2 teaspoons dried Italian seasoning
• salt and pepper

Preparation

Step 1

In a large pot over medium heat, heat the olive oil. Add the garlic and onions. Cook, stirring, until the onions are transparent, 4 to 5 minutes.

Add the eggplant and cook, stirring for 2 to 3 minutes. Stir in the zucchini, bell pepper and tomatoes and cook, stirring for 5 minutes more. Add the balsamic vinegar, olives, Italian seasoning and the salt and pepper. Reduce the heat to medium-low and stir well. Cover and cook until the vegetables are softened, about 5 minutes.