Ratatouille (Layered)
Layered ratatouille is a beautifully arranged dish with thinly sliced eggplant, zucchini, and tomatoes, baked to tender perfection with herbs.
Foto: Spend With PenniesIngredients
- 3 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- ½ small onion (chopped)
- ½ cup shredded carrot (or diced red bell pepper*)
- 14 ounces crushed tomatoes
- 1 teaspoon dried basil
- ¼ teaspoon dried thyme leaves
- 2 teaspoons dried parsley
- 1 small eggplant (sliced)
- 1 large zucchini (sliced)
- 3 roma tomatoes (sliced)
- ½ teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper (or more to taste)
Steps
Preheat oven to 375°F.
In a large skillet, cook onion, garlic, and carrot (or bell pepper) in 2 tablespoons of olive oil over medium heat, 4-5 minutes or until tender.
Stir in the crushed tomatoes and seasonings and simmer uncovered for 15 minutes or until thickened. Taste and season with salt and pepper.
Meanwhile, cut vegetables to ⅛-inch thickness.
Add the sauce to the bottom of a 2-quart baking dish. Starting with the outer edge, arrange the sliced vegetables standing up on their sides over the sauce. Brush with remaining olive oil.
Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until vegetables are tender.
Season with salt and pepper to taste. Sprinkle with fresh basil and serve hot or warm.
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