Ratatouille with Eggplant, Zucchini, and Bell Peppers

Embark on a culinary journey with our Ratatouille, a vibrant and flavorful dish that harmoniously combines layers of eggplant, zucchini, and bell peppers in a rich tomato sauce. This classic French dish is a celebration of seasonal vegetables, cooked to perfection, and seasoned with a medley of herbs. Each bite is a symphony of textures and tastes, making it a delightful and wholesome addition to your table.

Nutritional Information (per serving):

Ingredients:

For the Ratatouille:

• 1 large eggplant, sliced into rounds
• 2 medium zucchinis, sliced into rounds
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 3 large tomatoes, sliced
• 1 can (15 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Olive oil for cooking

Cooking Instructions:

1. Preparing Vegetables:

• Preheat the oven to 375°F (190°C).
• Arrange sliced eggplant, zucchini, and bell peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 15-20 minutes or until slightly tender. Set aside.

2. Sautéing Onions and Garlic:

• In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until softened. Add minced garlic and sauté for an additional minute.

3. Creating Tomato Base:

• Stir in crushed tomatoes, tomato paste, dried thyme, dried rosemary, and dried oregano. Season with salt and black pepper. Let the mixture simmer for 10-15 minutes to develop flavors.

4. Assembling Ratatouille:

• Spread the tomato base evenly on the bottom of a baking dish.
• Arrange the roasted eggplant, zucchini, and bell peppers in an alternating pattern on top of the tomato base.

5. Baking:

• Bake the assembled Ratatouille in the preheated oven for 30-35 minutes or until the vegetables are tender.

6. Garnishing:

• Sprinkle fresh herbs such as chopped basil or parsley over the Ratatouille before serving.

7. Serving:

• Serve the Ratatouille as a side dish, on its own, or over a bed of cooked quinoa or couscous.

8. Enjoying the Vegetable Melody:

• Dive into the symphony of flavors in this Ratatouille, where roasted eggplant, zucchini, and bell peppers dance in a savory tomato sauce. It’s a delightful dish that captures the essence of French cuisine and provides a burst of color and nutrition to your plate.

This Ratatouille with Eggplant, Zucchini, and Bell Peppers is a celebration of fresh produce and aromatic herbs, creating a visually stunning and deliciously satisfying dish. Enjoy the richness of flavors and the health benefits of a vegetable-centric meal with this classic recipe.