📖 Instructions

1. First, let’s get started on the ratatouille. Dice one medium eggplant, one zucchini, one red bell pepper, and one yellow bell pepper into roughly 1-inch cubes. Finely chop one medium onion. Mince two cloves of garlic. Chop a handful of fresh basil leaves. This might seem like a lot of chopping but it goes quicker than you think, I promise!
2. Next, heat two tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Then, toss in the garlic and cook for another minute until fragrant. Don’t burn the garlic – it's easily done!
3. Now, add the eggplant, zucchini, and bell peppers to the skillet. Season generously with salt and freshly ground black pepper. A good pinch of each is key! Cook for about 10-12 minutes, stirring occasionally, until the vegetables are tender but still hold their shape. Remember, we want a little bit of a bite!
4. Stir in the chopped basil, a teaspoon of dried oregano, and a half-teaspoon of red pepper flakes (or more, if you like it spicy!). Cook for another 2 minutes to let the herbs infuse into the ratatouille.
5. While the ratatouille simmers happily away, let’s prep the kale. Wash and roughly chop one bunch of kale. Remove the thick stems; they tend to be tough and not very tasty.
6. Add the chopped kale to the skillet with the ratatouille. Stir everything together and cook for another 5-7 minutes, or until the kale is wilted and tender. Add a splash of water or vegetable broth if the pan gets too dry.
7. Finally, taste and adjust the seasoning. You might want to add more salt, pepper, or a squeeze of lemon juice for brightness. Serve immediately over your favorite grain, such as quinoa or brown rice. Or, just eat it straight up—totally delicious either way!