Layered Ratatouille.
Elevate your taste buds with our unique twist on classic ratatouille
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 eggplant
- 1 zucchini
- 3 tomatoes
- 1 can diced tomatoes
- 1 tsp herbs de provence
- salt
- black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Finely slice the onion and mince the garlic.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Pour the canned diced tomatoes into the skillet and stir to combine. Bring the mixture to a simmer.
- While the tomato mixture is simmering, slice the eggplant, bell pepper, zucchini and fresh tomatoes into 4-6 mm (approx.1/4 in) slices.
- Use an oven dish and transfer in the tomato mixture or the pan, if it's oven proof.
- Layer the sliced vegetables on top of the tomato mixture, and season with, the herbs, salt and pepper.
- Bake in the preheated oven for 60 minutes or until the vegetables are browned and very tender.
- Serve with your favorite protein. Enjoy!