Baked Ratatouille
INGREDIENTS
VEGETABLES
• Tomatoes
• Zucchini
• Eggplant
• Squash
• Onion
SAUCE
• Olive oil
• Crushed tomatoes or tomato sauce
• Onions
• Garlic
• Peppers (optional, I did not use any)
• Seasoning for the sauce – any combination of herbs like dried basil, dried oregano, dried thyme
• Salt & Pepper
• Sugar – to reduce the sourness from the tomatoes
• Balsamic vinegar – adds some flavor
• Parmesan cheese for garnish
Directions
1. Preheat oven to 375 F.
2. Cook onion and garlic in 2 tbsp olive oil for 2-3 minutes, stirring frequently.
3. Add tomatoes, salt, sugar and seasonings and simmer for 12-15 minutes, until thickened.
4. Cut vegetables into 1/8 inch thickness.
5. Pour sauce into a 2-3 quart baking dish (either round or square).
6. Arrange sliced vegetables alternating tomatoes, zucchini, eggplant and onion standing up on their sides.
7. Cover and bake for 30 minutes.
8. Uncover and bake for additional 15-20 minutes, until tender.
9. Add salt and pepper on top.
10. Drizzle with olive oil.
11. Add grated Parmesan cheese and parsley (optional).