Eggplant Ratatouille

Need something to make your veggie meals more appealing? This Eggplant Ratatouille is right up your street! Eggplant, zucchini, onion, and tomatoes are sliced, then stacked in alternating patters in a baking pan, poured with a flavorful tomato mixture, brushed with vegetable oil over the top, and finally baked in the oven until sauce is bubbling and veggies are tender. Then, ready to serve. It also tastes good when served cold. Perfect!

This Ratatouille comes to by chance. My kids are not fond of eggplant and zucchini, so I looked for a recipe that draws their interest, then arouse their appetite. Then, my sister introduced me this. She said that it was a favorite side dish of her family since the previous summer. It’s great to serve a long side grilled, roasted and baked chicken, beef, pork, shrimp or salmon. I do not hesitate to make it for meal. And amazingly, it fits our taste.

Ready in about an and a half, this eggplant Ratatouille is perfect for Friday’s dinner, weekend meals and small gatherings. It’s when you have more time for cooking and love trying different meal. It does work with family. And you, ready to give it a try?

Eggplant Ratatouille

Recipe by GenevaWatsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

Need something to make your veggie meals more appealing? This Eggplant Ratatouille is right up your street! Eggplant, zucchini, onion, and tomatoes are sliced, then stacked in alternating patters in a baking pan, poured with a flavorful tomato mixture, brushed with vegetable oil over the top, and finally baked in the oven until sauce is bubbling and veggies are tender.

Ingredients

• 1 large Japanese eggplant, sliced

• 1-2 large zucchini, sliced

• 3 large fresh tomatoes, sliced

• 1 medium sweet or red onion, sliced

• 1 cup crushed tomatoes

• 1 tbsp. extra virgin olive oil

• 1/4 tsp apple cider vinegar

• 1 tsp minced garlic

• 1 tbsp. fresh basil, about 3-4 large leaves, sliced , plus more for garnish

• 1 tsp herbs de Provence spice mix

• 1/4 tsp chili powder

• 1/4 tsp salt

• 1/4 tsp black pepper

Directions

• Preheat oven to 350 degrees F. Lightly grease a 6″x9″ baking dish and set aside.
• Combine crushed tomatoes, oil and vinegar in a medium mixing bowl. Stir in garlic, basil, herbs de Provence, salt, pepper, and chili powder.
• Pour tomato mixture into baking dish and spread into an even layer at bottom.
• Stack veggie slices in alternating patters (onion, zucchini, eggplant, tomato; repeat) and place on their side in pan, leaning against the edge of pan. Repeat until you’ve formed a couple of rows of veggies.
• Brush exposed tops of veggies with oil to encourage browning in oven.
• Bake for about an hour, until the tomato sauce is bubbling and veggies are tender.
• Garnish with additional chopped fresh basil, if desired.
• Serve hot or cold!