Directions: 

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

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

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. 

• 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; stirring 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.

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 circular pattern.
• In a small dish, add 2 stems of chopped parsley, 2-3 garlic cloves minced, 2 Tablespoons of extra virgin olive oil, and 1/2 teaspoon of salt. Mix and pour on top of the arranged vegetables.

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

Print Recipe

Ratatoullie

Servings: 4

Calories: 71kcal

Ingredients

• 3 carrots
• 1/2 red onion
• 1 handful fresh dill
• 2 Tablespoons mayonnaise
• Salt to taste

Instructions

• Peel 3 carrots, grate them on the thinnest blade size.
• Chop 1/2 of red onion, thinly.
• Chop a handful of fresh dill.
• Mix with 1-2 Tablespoons of mayonnaise and salt to taste.
• So easy! Now you can enjoy this quick fresh meal!

Nutrition

Calories: 71kcal | Carbohydrates: 5g | Fat: 5g | Cholesterol: 2mg | Sodium: 76mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 153.2% | Vitamin C: 4.8% | Calcium: 1.8% | Iron: 0.8%