Ratatouille

casserole

Ingredients

  • 1 eggplant
  • 1 zucchini
  • 5-6 tomatoes
  • 2-3 garlic cloves
  • 2 steams of parsley
  • 3 Tablespoons of extra virgin olive oil
  • Salt
  • Pepper

casserole

Sauce:

*You can substitute the fresh tomatoes to a can of organic 14oz tomatoes in sauce. 

  • 6-8 tomatoes (depending on the size)
  • 1 onion
  • 1 red bell pepper
  • 2 Tablespoons of extra virgin olive oil
  • 1/2 teaspoon of sugar
  • salt to taste
  • pepper
  • 1 garlic clove
  • 2 steams of fresh parsley

casserole

Directions: 

  • Wash and slice 1 eggplant, add a pinch of salt and set a side.

Ratatouille

  • Wash and slice 1 zucchini (use two if they are small).
  • Wash and slice 4-5 tomatoes.

casserole

Tomato Sauce

  • If you are using fresh tomatoes: Boil a pot of water, add tomatoes and let boil for 3 minutes.  Peel the skin off the tomatoes and pureė in a food processor or just chop.

casserole

  • Peel and chop 1 onion.
  • In a pan heat up 2 Tablespoons of extra virgin olive oil. Add in the chopped tomatoes until it starts to brown up; stir occasionally.
  • Chop 1 red bell pepper, add to the onions.  Simmer for another 2-3 minutes.
  • Add puréed tomatoes to the onion. Also add  1 minced garlic clove and 2 steams of fresh parsley chopped.
  • Turn heat off. Salt and pepper to taste.

Ratatouille

Putting it all together

  • Preheat your oven to 350F.
  • Pour tomato sauce on the bottom of a shallow oven safe casserole dish.
  • Arrange sliced eggplant, zucchini and tomatoes in a pattern.
  • In a small dish, add 2 steams of chopped parsley, 2-3 garlic cloves minced, 2 Tablespoons of extra virgin olive oil, 1/2 teaspoon of salt. Mix and pour on top of the arranged vegetables.

Ratatouille

  • Cover dish with lid or parchment paper. Bake for 1 hour.
  • Let ratatouille cool down for few minutes,  Enjoy!

Ratatouille

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