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Ratatouille
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Ingredients
- 1 Eggplant cut into thin rounds,then soak the eggplant in salted water
- 1 Zuchini cut into thin rounds
- 4 Tomatoes cut into thin rounds
- ½ Yellow bell pepper seeds and ribs removed, diced small
- ½ cup Tomato Paste
- ⅛ cup Basil
- ½ Red Onion sliced
- 3 cloves Garlic minced
- ½ tbsp Italian herbs
- 3 tbsp Olive oil
- ¼ tsp Salt
- ¼ tsp Blackpepper
- 1 tsp Mushroom Powder
Instructions
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Preheat the oven to 356°F
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Heat oil in the pan, then sauté garlic, onion, and yellow bell pepper. Cook until slightly wilted.
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Add tomato paste and season with salt, pepper, Italian herbs, and mushroom powder. Stir until well combined.
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Remove from heat, then add basil and stir again.
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Arrange the sliced vegetables in an alternating pattern (for example, eggplant, tomato,and zucchini). Season with salt and pepper.
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Cover the top with aluminum foil and bake for 20 minutes.
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Afterward, remove the aluminum foil and bake the top for another 20 minutes until the vegetables are tender.
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Finally, sprinkle with salt, pepper, and Italian herbs on top. Ready to serve!
Recipe Notes
- This recipe can be doubled and adapted to use whatever vegetables you have, just double the ingredients
- Leftovers can be refrigerated in an airtight container for up to 5 days.
- Use the freshest produce. Don’t take those tomatoes that look like you’d better use them up. The success of ratatouille depends on the freshness of your vegetables. Take the time to choose fresh vegetables and your vegetable ratatouille will taste vibrant and delicious!
- Slice all the vegetables as uniformly as you can. This will ensure they cook evenly and same aesthetic view.
- Cover the dish. You don’t want the top burning while it takes its time in the oven!