Eggplant and Tomato Ratatouille with Ricotta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté until softened.

Step 2

Add the diced eggplants and diced Roma tomatoes to the skillet. Cook for about 10 minutes, or until the vegetables are tender.

Step 3

Stir in the dried thyme, salt, and pepper.

Step 4

Remove from heat and allow the mixture to cool slightly.

Step 5

Serve the eggplant and tomato ratatouille topped with dollops of ricotta cheese.