Name: Ratatouille
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1 Japanese eggplant (, ends trimmed); 1 zucchini (, ends trimmed); 1 yellow squash (, ends trimmed); 4 roma tomatoes (, ends trimmed); 2 tablespoons extra-virgin olive oil; 1 sweet onion (, diced); 1 red bell pepper (, seeds and ribs removed, diced small); 1 yellow bell pepper ( , seeds and ribs removed, diced small); 4 cloves garlic (, minced); salt and pepper (, to taste); 28 ounce (can) crushed tomatoes; 6 leaves fresh basil (, chopped); 8 leaves fresh basil (, chopped); 2 tablespoons chopped fresh parsley; 2 teaspoons chopped fresh thyme; 1 clove garlic (, minced); salt and pepper (, to taste); 3 tablespoons extra-virgin olive oil