Ratatouille
Ingredients
2 eggplants
6 Roma tomatoes
2 yellow squash
2 zucchinis
The Sauce
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
Salt, to taste
Pepper, to taste
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil (from 8–10 leaves)
Herb Seasoning Mix
2 tablespoons chopped fresh basil (from 8–10 leaves)
1 teaspoon garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
Salt, to taste
Pepper, to taste
4 tablespoons olive oil
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Instructions
Preheat the oven to 375°F.
Using your Mandoline, thinly slice the eggplant, tomatoes, squash, and zucchini into uniform rounds (about 1–3 millimeters thick). Set aside.
In a 12-inch oven-safe pan, heat 2 tablespoons of olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until combined, then add the basil. Stir again and smooth the surface of the sauce with a spatula.
Arrange the sliced vegetables in alternating patterns (for example, tomato, eggplant, squash, zucchini) on top of the sauce, spiraling from the outer edge to the center. Season with salt and pepper. Cover the pan with foil and bake for 40 minutes.
Uncover and bake for an additional 20 minutes, until the vegetables are tender. Mix the herb seasoning ingredients and drizzle over the baked ratatouille.
Serve warm as a main dish or side. Ratatouille is also delicious the next day—cover with foil and reheat in a 350°F oven for 15 minutes, or microwave until heated through.
