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Ratatouille

Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: French
Keyword: Eggplant, Squash, Tomatoe, Veggies, Zuccini

Ingredients

  • 2 Eggplants
  • 6 small tomatoes
  • 2 yellow squashes
  • 2 zucchinis
  • 1 tablespoon olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • Pinch Salt
  • Pinch Pepper
  • 28 oz can of crushed tomatoes
  • 2 tablespoons chopped fresh basil
  • Herb Seasoning
  • 1 tablespoons chopped fresh basil from 8-10 leaves
  • 1 teaspoon garlic minced
  • 1 tablespoons Chopped fresh parsley
  • 1 teaspoons fresh thyme
  • Pinch Salt
  • Pinch Pepper
  • 1 tablespoons olive oil

Instructions

  • Preheat the oven for 375˚F
  • Slice the eggplant, tomatoes, squash, and zucchini thinly, then set aside.
  • In a frying pan, add in olive oil, and sauté the onion, garlic, and bell peppers until soft, about 10 minutes.
  • Then add salt and pepper and crushed tomatoes. Stir continuously. Remove from heat, then add the basil. Mix thoroughly.
  • Pour Sauce mixture into a oven safe casserole dish about 12 inches.
  • Arrange the sliced veggies in alternating patterns, on top of the sauce. Cover the pan with foil and bake for 40 minutes.
  • Uncover, then bake for another 20 minutes, until the vegetables are softened.
  • Mix herb seasoning ingredients and pour over the cooked ratatouille.
  • Serve and enjoy