Ingredients
Scale
- 1 eggplant, large, cut into 1/2-inch cubes
- 2 zucchinis, medium, sliced into 1/4-inch thick rounds
- 2 yellow squashes, medium, sliced into 1/4-inch thick rounds
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 onion, large, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) of crushed tomatoes
- 1/4 cup olive oil, divided
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the Vegetables:
- In a large bowl, toss the eggplant cubes with a teaspoon of salt. Set aside for about 20 minutes to draw out moisture. Rinse and pat dry.
- Heat half of the olive oil in a large, oven-safe skillet over medium heat. Sauté the onions and garlic until translucent, about 5 minutes.
- Add the red and yellow bell peppers and cook for another 5 minutes.
- Cook the Eggplant:
- Add the remaining olive oil to the skillet and the eggplant. Cook, stirring occasionally, until the eggplant is slightly tender, about 8 minutes.
- Add Zucchini and Squash:
- Add the zucchini and yellow squash to the skillet and stir to mix.
- Add Tomatoes and Herbs:
- Pour the crushed tomatoes over the vegetables. Stir in the thyme, basil, and oregano. Season with salt and pepper to taste. Let the mixture simmer for a few minutes to combine the flavors.
- Bake:
- Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Bake for 35-40 minutes, until the vegetables are tender and the flavors have melded together.
- Garnish and Serve:
- Remove the ratatouille from the oven and let it sit for a few minutes before serving. Garnish with fresh basil leaves. Serve hot as a main dish or as a side.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: main dish
- Cuisine: french
