In honor of my very favorite season, let’s make my very favorite Fall recipe: Ratatouille!
I have modified this recipe slightly from Tasty.co
INGREDIENTS:
VEGETABLES
2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
SAUCE
2 tablespoons olive oil
1 medium white onion, diced
6 cloves garlic, minced
2 red bell pepper, seeded and diced
2 yellow bell pepper, seeded and diced
kosher salt, to taste
freshly ground black pepper, to taste
28 oz canned crushed tomatoes
2 tablespoons thinly sliced fresh basil
HERB SEASONING
2 tablespoons thinly sliced fresh basil
1 teaspoon minced garlic
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh thyme leaves
kosher salt, to taste
freshly ground black pepper, to taste
4 tablespoons olive oil
HOW TO MAKE IT
Preheat the oven to 385 degrees.
Using a mandoline (or knife), slice the eggplant, tomatoes, squash, and zucchini into approximately small, circular rounds.
Make the sauce: Heat the olive oil in a cast iron skillet (or another pan that can safely go into the oven). Sauté the onion, garlic, and bell peppers until soft. 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.
Arrange the veggies in a pretty arrangement by alternating the slices on top of the sauce. Arrange in a circular shape. Season with salt and pepper.
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.
Cover the pan with foil and bake for ~40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
Serve hot and enjoy!