Ratatouille

This classic Ratatouille is a vibrant and hearty vegetable dish that celebrates the flavors of summer. With tender eggplant, juicy tomatoes, sweet bell peppers, and a hint of heat from hot peppers, all simmered together with fresh spinach, this dish is both comforting and nutritious. It's perfect as a main course or a side dish, and it's entirely vegetarian, making it suitable for a variety of dietary preferences.

Ingredients:

• 2 medium eggplants, diced
• 3 medium tomatoes, chopped
• 1 bell pepper, diced
• 1 hot pepper, finely chopped
• 2 cups fresh spinach, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the diced eggplant and cook for about 5-7 minutes, until it begins to soften.
4. Add the bell pepper and hot pepper, cooking for another 5 minutes until they start to soften.
5. Mix in the chopped tomatoes, dried thyme, and dried basil. Season with salt and pepper to taste.
6. Cover the skillet and let the mixture simmer for about 15-20 minutes, stirring occasionally, until all the vegetables are tender.
7. Finally, stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
8. Serve warm as a main dish or a side.