Classic Vegetable Ratatouille by Gcooks

Ingredients

• 1 medium eggplant, thinly sliced
• 2 medium zucchini, thinly sliced
• 4 medium roma tomatoes, thinly sliced
• 1 large red bell pepper, thinly sliced
• 400g (14 oz) crushed tomatoes (for the base)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 4 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)

Instructions

1. Preheat oven to 190°C (375°F).
2. Sauté diced onion and garlic in 1 tablespoon of olive oil over medium heat for 5 minutes until softened.
3. Spread the crushed tomatoes, sautéed onions, and garlic evenly across the bottom of a baking dish over medium heat until softened, about 5 min.
4. Arrange the sliced eggplant, zucchini, tomatoes, and bell pepper in a repeating circular pattern over the sauce base until ready to serve.
5. Drizzle the remaining 3 tablespoons of olive oil over the vegetables and sprinkle with dried oregano and salt until ready to serve.
6. Cover the dish with parchment paper and bake for 30 minutes until vegetables are tender.
7. Remove the cover and bake for an additional 15 minutes to slightly brown the edges.