Ratatouille

Preparation

1. In a large saucepan, brown the eggplant and onion in 60 ml (1/4 cup) of the oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Set aside in a bowl.
2. In the same pan, brown the mushrooms with the pepper flakes in the remaining oil. Set aside with the eggplant.
3. In the same pan, brown the peppers and zucchini. Add oil, if needed. Put the eggplant mixture back into the pan. Add the tomatoes and thyme. Stir well. Bring to a boil and simmer gently for 15 to 20 minutes. Remove the thyme and add the basil. Adjust the seasoning. Serve with pasta, fish, grilled chicken, or on pizza.