Ratatouille

Ratatouille is a French dish that traditionally has eggplant, tomatoes, and other veggies.

This simple dish of layered cooked vegetables is delicious. The flavor gets even better the next day. Excellent hot or cold, can be served on a bed of lettuce or your favorite pasta.

1 Italian eggplants

3 roma tomatoes

1 yellow squash 1 zucchini

Sauce:

2 tbsp olive oil

1/2 yellow onion diced

4 cloves garlic, minced

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

salt and black pepper to taste

14 oz can of crushed tomatoes

2 tbsp chopped. fresh basil

Herb seasoning:

2 tbsp chopped fresh basil,

2 tsp garlic minced

2 tbsp chopped fresh parsley

2 tsp fresh thyme

salt and black pepper to taste

4 tbsp olive oil

Preheat oven to 375f

Slice the eggplant, tomatoes, squash, and zucchini into approximately 1/16-inch ( a mandolin works best) set aside.

Heat the olive oil in an oven safe large skillet oven medium heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and black pepper, then add crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add basil. Stir once more, then smooth the surface of the sauce with a spatula.

Arrange the sliced veggies in altering 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 black 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 as a main dish or side dish

Serves 4