03/25/2020
Ratatouille is of of my favorite meals! I used this recipe from tasty website but modified it.
1 eggplant
4 roma tomatoes
1 yellow squash- large
1 zucchini-large
SAUCE
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
24 oz can of your fave marinara (I used a spicy Arrabbiata sauce) just check the sugars in it.
2 tablespoons chopped fresh basil, from 8-10 leaves
HERB SEASONING
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil
I also used trader Joe's 21 season salute
Preparation
Preheat the oven for 375ΛF (190ΛC).
Slice the eggplant, tomatoes, squash, and zucchini into approximately ΒΉβββ-inch (1-mm) rounds, then set aside.
Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. SautΓ© the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. 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 while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350ΛF (180ΛC) oven for 15 minutes, or simply microwave to desired temperature.
Enjoy!
Shout out to my man for taking these wonderful pictures
