Ratatouille

Ratatouille

Tags

Vegan
French

Cook

Ingredients

  • 2 eggplants
  • 6 roma tomatoes
  • 2 yellow squashes
  • 2 zucchinis
  • 1 onion, diced
  • 4 cloves garlic minced
  • 1 red pepper
  • 1 yellow pepper
  • 2 tins tomatoes
  • 4 tbsp chopped basil
  • 1 tsp garlic
  • 2 tbsp chopped parsley
  • 2 tsp thyme
  • 4 tbsp olive oil

Steps

  1. Preheat the oven for 190°C.
  2. Slice the eggplant, tomatoes, squash, and zucchini into approximately 1mm rounds, then set aside.
  3. Make the sauce: Heat olive oil in a pan over medium-high heat.
  4. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes.
  5. Add the crushed tomatoes. Stir until the ingredients are fully incorporated.
  6. Remove from heat, then add the basil.
  7. Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan.
  8. Cover the pan with foil and bake for 40 minutes.
  9. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  10. Mix herb seasoning ingredients and pour over the cooked ratatouille.