March 15, 2014
- Heat the oil in a large skillet over medium heat. Add the onions and saute for 3-5 minutes, until soft and light brown. Add the garlic and saute for 1 minute, until fragrant. Add the peppers, zucchini, eggplant, tomatoes, thyme, and harissa, and stir to combine. Season with salt and pepper.
- Reduce the heat to low and cook for 30 minutes, stirring occasionally, or until the vegetables are all tender. Sprinkle with the parsley prior to serving.
Serves 4 ~ From Home Made Summer
Use this ratatouille on top of this delicious polenta pizza