Author Notes
Ratatouille is an array of colorful vegetables on top of a savory tomato sauce, baked to perfection. A hearty dish that's as tasty as it is stunning! —Sarah 'n Spice
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Ingredients
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For the sauce:
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2 tablespoons
olive oil
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1
onion, diced
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4
garlic cloves, minced
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2
bell peppers, diced (I used red and yellow
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Salt and Pepper to taste
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1
can (28 ounces) crushed tomatoes
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2 tablespoons
chopped fresh basil (approx 8-10 leaves)
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For the sliced veggies:
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1
eggplant
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6
Roma tomatoes
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2
yellow squash
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2
zucchinis
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For the herb seasoning:
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2 tablespoons
chopped fresh basil (approx 8-10 leaves)
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1 teaspoon
garlic, minced
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2 tablespoons
chopped fresh parsley
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2 teaspoons
chopped fresh thyme
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Salt and Pepper to taste
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4 tablespoons
olive oil
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Grated parmesan cheese, for serving
Directions
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Preheat the oven for 375˚F
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Slice the eggplants, Roma tomatoes, squash, and zucchini into approximately 1/16-inch thick rounds, then set aside.
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Heat 2 tablespoons of olive oil in a 12-inch oven safe pan. Sauté onions, garlic, and bell peppers until soft. Season with salt and pepper, then add crushed tomatoes. Stir until ingredients are fully incorporated. Turn off the heat, then add basil. Stir once more, then smooth the surface of the sauce.
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Arrange the sliced veggies in alternating patterns, (e.g. eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.
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Mix herb seasoning and pour over the vegetables.
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Cover the pan with tin foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.
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Serve while hot as a main dish, or as a side dish. I served over spaghetti squash today with parmesan cheese. The ratatouille is also excellent the next day. Enjoy!
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