Ratatouille

Instructions

1. Preheat the oven for 190˚C.
2. Make the sauce: Heat the olive oil in a pan 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 the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
3. Slice the eggplant, tomatoes, pumpkin, and zucchini into approximately 1 mm rounds, then set aside. Arrange the sliced veggies in patterns - eggplant, tomato, pumpkin, zucchini) on top of the sauce. Season with salt and pepper.
4. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
5. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
6. Serve while hot as a main dish or side.
7. The ratatouille is also excellent the next day--cover with foil and reheat in a 180˚C oven for 15 minutes.

• Servings : 6
• Ready in : 80 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, beef, From dinner-to lunchbox, Vegetables and site dishes
• Ingredient : Basil, Can tomatoes, Eggplant, Garlic, Ground black pepper, Olive oil, Onion, Parsley, Pumpkin, Red peppers, Salt, Thyme, Tomatoes, Yellow peppers, Zucchini