French Ratatouille

Ratatouille

Veggies

• 1 medium eggplant
• 4 large tomatoes
• 1 medium yellow squash
• 1 medium zucchini

Sauce

• 1 tablespoon olive oil
• 1/2 an onion, diced
• 4 cloves garlic, minced
• 1 yellow bell pepper, diced
• salt, to taste
• pepper, to taste
• 14 oz can of crushed tomatoes
• 3 ounces of tomato paste
• 1 handful chopped fresh basil

Herb Dressing

• 1 handful chopped fresh basil
• 1 teaspoon garlic, minced
• 1 tbsp fresh thyme
• salt, to taste
• pepper, to taste
• 4 tablespoons olive oil

Method:

Preheat the oven for 375˚F. Thinly slice the eggplant, tomatoes, squash, and zucchini into rounds, then set aside.

Make the sauce: Heat the olive oil in a 12-inch skillet over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes and tomato paste. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. Serve and enjoy!