The Best Ratatouille

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Ingredients

HERB SEASONING

  • 2 tablespoons  chopped sparkling basil, from eight-10 leaves
  • 1 teaspoon  garlic, minced
  • 2 tablespoons  Chopped sparkling parsley
  • 2 teaspoons  clean thyme
  • salt, to flavor
  • pepper, to flavor
  • 4 tablespoons  olive oil

VEGGIES

  • 2 eggplants
  • 6 roma tomatoes
  • 2 yellow squashes
  • 2 zucchinis

SAUCE

  • 2 tablespoons  olive oil
  • 1 onion, diced
  • four cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • salt, to flavor
  • pepper, to flavor
  • 28 ounces  can of beaten tomatoes
  • 2 tablespoons  chopped fresh basil, from 8-10 leaves

Preparation


  1. Preheat the oven for 375˚F (190˚C).
  2. Slice the eggplant, tomatoes, squash, and zucchini into about ¹⁄₁₆-inch (1-mm) rounds, then set apart.
  3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-secure pan over medium-excessive warmness. Sauté the onion, garlic, and bell peppers until soft, approximately 10 minutes. Season with salt and pepper, then upload the beaten tomatoes. Stir until the components are absolutely integrated. Remove from warmth, then upload the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  4. Arrange the sliced vegetables in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on pinnacle of the sauce from the outer edge to the center of the pan. Season with salt and pepper. Cover the pan with foil and bake for 40 mins. Uncover, then bake for any other 20 mins, until the greens are softened.
  5. Mix herb seasoning substances and pour over the cooked ratatouille.
  6. Serve even as hot as a main dish or facet. The ratatouille is also awesome day after today--cover with foil and reheat in a 350˚F (one hundred eighty˚C) oven for 15 minutes, or certainly microwave to preferred temperature.
  7. Enjoy!