¼ Cup ENZO Organic Extra Virgin Olive Oil
1 Small yellow onion, finely diced
2 Plum tomatoes, diced
1 Bell pepper (any color), stemmed, seeded, and diced into ½ in. pieces
2 Garlic cloves, minced
1 Large eggplant, peeled and diced into ½ in. pieces
1 Zucchini, trimmed and diced into ½ in. pieces
1 Pinch red chili flakes
1 Tsp. Herbs de Provence
2 Tsp. ENZO Organic Red Wine Vinegar
Rustic bread of choice, sliced
8 Oz. Goat cheese
Place the olive oil in a large, heavy pot over medium heat. Add the onion, tomatoes, bell pepper, garlic, and a pinch of salt and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Make sure the heat is high enough to keep everything cooking, but not so high that the vegetables color; you want them to sweat but not brown.
Add the eggplant and another pinch of salt and cook until the eggplant begins to soften, another 10 minutes. Lastly, add the zucchini, along with the chili flakes and herbs de Provence. If the mixture is looking a little dry, add another tablespoon of olive oil. Stir and cook for a final 15 minutes, or until all the vegetables are wonderfully soft and yielding.
Stir in Red Wine Vinegar and season with more salt, if needed. Toast bread and spread goat cheese, topping with rataouille and serve.
Ratatouille keeps for a week in a sealed container in the refrigerator and gets better the longer it sits.