Ratatouille
 
Prep time
Cook time
Total time
 
Serves: 6-8
INGREDIENTS:
  • Tomato Sauce
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh oregano, chopped finely (or 2 teaspoons dried)
  • 2 tablespoons fresh basil, chopped finely (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme, chopped finely (or 1 teaspoon dried)
  • 1 tablespoon tomato paste
  • 1 onion, chopped finely
  • 1 garlic clove, minced
  • 1 28 oz (796 mL) can crushed tomatoes
  • *or 3 cups already prepared tomato sauce
  • Top Layer
  • 6 roma tomatoes, sliced
  • 7 baby eggplants, sliced
  • 1 zucchini, sliced
  • 2 small onions, sliced
  • 3 bell peppers, sliced
  • 3 sprigs fresh thyme
  • 2 sprigs fresh oregano
DIRECTIONS:
  1. Tomato Sauce
  2. Set up a large pot over medium high heat on the stove and heat up the oil. Add in the onion and garlic and sautée until onions are softened and translucent, around 5 minutes. Add in the crushed tomatoes, tomato paste, balsamic vinegar, oregano, basil and thyme. Reduce heat to medium low and leave to simmer for 30 minutes, stirring occasionally.
  3. Preheat oven to 400°. Pour the tomato sauce into the bottom of an ovenproof baking dish (around 2 inches deep, 11 inches in length and 8½ inches in width). Line up the vegetables and arrange them evenly around the dish then place the fresh thyme and oregano in between. Bake for 40 minutes, check at the 30 minute mark and if the tops of the vegetables are browning place a large piece of foil over for the last 10 minutes. Optionally serve with fresh basil
Recipe by Love from the Land at https://www.lovefromtheland.com/ratatouille/