Easy Ratatouille

• 2 Tbsp Organic Refined Coconut Oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 cups diced canned tomatoes
• 2 tsp dried oregano
• 1 tsp dried thyme
• large handful fresh basil, roughly chopped
• 2 eggplants, thinly sliced
• 2 zucchinis, thinly sliced
• 2 yellow squashes, thinly sliced
• 2-3 red bell peppers, thinly sliced
• sea salt, to taste
• black pepper, to taste

Preheat oven to 375 degrees F.

Heat oil in a large skillet. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook for a further 2-3 minutes.

Add the tomatoes, oregano and thyme. Lower the heat and cook for 10-15 minutes, until thickened.

Add the sea salt, black pepper and basil. Remove from heat and ladle into a round baking dish.

Arrange the vegetable slices on top in any pattern you wish. Sprinkle with herbs, salt and pepper.

Cover with foil and bake for 50-60 minutes, until the vegetables are tender. Let cool a bit and serve