Ratatouille with seasonal vegetables

Ingredients:

• 1 large onion, diced into 0.5 cm cubes.
• A pinch of red pepper flakes
• 4 cloves garlic, crushed and finely chopped
• 3 large tomatoes, diced into 1cm cubes.
• 1 small bunch of fresh thyme
• 1 sweet red pepper, seeded and stemmed, cut into 1cm cubes.
• 1 medium eggplant, cut into 1cm cubes.
• 1 large or 2 small zucchini, cut into 1cm cubes.
• 1 large zucchini, cut into 1cm cubes.
• 6 fresh basil leaves, thinly sliced

Preparation:

1. Coat a large, wide skillet with olive oil. Add the onion, season with salt and red pepper flakes, and heat over medium heat. Cook until the onion is soft and fragrant, but not browned, 7-8 minutes. Add the garlic and cook for 2-3 minutes.
2. Add the tomatoes, 0.5 cups of water, a bunch of thyme, and salt. Simmer the tomatoes until very soft and breaking down, 15-20 minutes.
3. Add pepper and fry for 5 minutes. Add eggplant, zucchini, and squash, season with salt, and fry until soft, 15-20 minutes.
4. Add basil and taste. Serve ratatouille warm or at room temperature.