Recipes

Ratatouille


November 06, 2015 By:
Prep:
90 minutes
Cook:
40 minutes
Serves:
4 - 6
A simple ratatouille made with fresh summer vegetables.

Ingredients

Directions

  1. Preheat oven to 400F
  2. Lay eggplant slices on 2 layers of paper towels and sprinkle with salt. Let the eggplant sit for 1 hour blotting with another paper towel from time to time. This will draw the excess water out of the eggplant and keep the ratatouille from getting soggy.
  3. In a bowl add crushed tomatoes, diced onions, garlic, and 1/2 tsp. of salt. Stir to combine. Pour tomato mixture into a casserole dish and make sure it covers the bottom of the dish. Note: For this recipe we used a 9 inch round ceramic dish.
  4. Place vegetables into the dish alternating squash, eggplant, zucchini, red pepper, in a spiral until you reach the center. Sprinkle with fresh thyme and 1/2 tsp of salt.
  5. Bake for 40 minutes. Then remove from oven, let cool for 15 minutes and serve.