Description
A vibrant French dish made of layered vegetables, perfect for enjoying hot as a main course or cold as a refreshing side.
Ingredients
- 1 cup crushed tomatoes
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 tablespoon fresh basil, sliced
- 1 teaspoon Herbes de Provence
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1 medium red or sweet onion, sliced
- 1 to 2 large zucchinis, sliced
- 1 large Japanese eggplant, sliced
- 3 large fresh tomatoes, sliced
Instructions
- Preheat your oven to 350°F (175°C) and grease your baking dish.
- In a medium bowl, mix together the crushed tomatoes, olive oil, apple cider vinegar, minced garlic, sliced basil, Herbes de Provence, salt, pepper, and chili powder until well combined.
- Spread the tomato mixture evenly on the bottom of the prepared baking dish.
- Layer the sliced vegetables alternately in the dish – onion, zucchini, eggplant, and then tomatoes, repeating the pattern until all slices are used.
- Optionally, drizzle or spray olive oil on any exposed vegetable slices.
- Cover the dish with foil and bake for about 1 hour, until the sauce is bubbly and the vegetables are tender.
- Garnish with additional fresh basil if desired and serve hot or cold.
Notes
Use a mandoline slicer for uniform vegetable slices. For less watery ratatouille, sprinkle salt on sliced zucchini and eggplant before layering.