Ratatouille is made of eggplant, zucchini, and tomatoes in a sauce of crushed tomatoes, herbs, garlic, onion, and carrots. Originating in Nice, France, ratatouille is a humble dish composed of various vegetables stirred and stewed together until they begin to melt into each other. Once known as a “peasant dish,” ratatouille is a low-maintenance meal: The end goal is to have an almost creamy consistency as the vegetables break down gradually during the cooking process.
1. Heat oil in the pan, then sauté garlic, onion, and yellow bell pepper. Cook until slightly wilted. 2. Add tomato paste and season with salt, pepper, Italian herbs, and mushroom powder. Stir until well combined. 3. Remove from heat, then add basil and stir again.
4. Arrange the sliced vegetables in an alternating pattern (for example, eggplant, tomato,and zucchini). Season with salt and pepper. 5. Cover the top with aluminum foil and bake for 20 minutes. 6. Afterward, remove the aluminum foil and bake the top for another 20 minutes until the vegetables are tender. 7. Finally, sprinkle with salt, pepper, and Italian herbs on top. Ready to serve!