Ingredients
1 large eggplant
2 medium zucchini
2 medium yellow squash
5 Roma tomatoes
Herb sauce
2 cloves garlic minced
1 Tbsp fresh basil chopped
1 tsp fresh Thyme
1/2 tsp salt
1/4 tsp pepper
3 Tbsp Olive oil
Sauce
1 14 oz can crushed tomatoes
1/2 onion diced
1/2 bell pepper diced
3 cloves garlic minced
salt and pepper
Olive oil
Fresh basil chopped
Preheat oven to 375 f
Slice all your vegetables 1/8 in. thick (I used a mandolin). Then in a frying pan over medium heat, saute your onions, bell peppers and garlic until softened. Around 4-5 minutes. Then add crushed tomatoes and simmer over medium low heat for about 20 minutes.
Next, in a baking dish or a cast iron skillet, add your sauce and spread evenly over the bottom of the pan. Then layer your sliced vegetables.
In a small bowl, mix garlic, basil, thyme oil, and S&P. Mix until combined. Drizzle over your Ratatouille and cover with Tin foil or a lid. Bake for 40 minutes. Then uncover and bake for 20 more minutes.
Serve and enjoy!
