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Ratatouille
Print Recipe
Ingredients
1
medium eggplant
sliced
2
medium zucchinis
sliced
handful of mushrooms
sliced
2
tablespoons
olive oil
1/4
cup
olive oil
1
large onion
red or white, finely chopped
1
head of garlic
minced
2
red peppers
chopped
1
28 oz can of diced tomatoes
fresh basil
fresh oregano
salt
to season
Instructions
Preheat oven to 375 degrees Fahrenheit.
Place the eggplant, zucchini, and mushrooms in a single layer on a baking sheet. Drizzle with the first amount (2 tablespoons) of oil.
Place in oven for 20 minutes. Stir and return to oven for 10 minutes.
In a large pot, heat the second amount of olive oil (1/4 cup) over low heat.
Saute the onion and garlic until translucent.
In a blender, combine the red peppers and can of diced tomatoes. If you prefer a chunkier stew, skip this step.
Add the red peppers and tomatoes to the pot.
Simmer about 10 minutes or until the red peppers are soft (chunky version).
Tear fresh basil and oregano over pot.
Add in the oven roasted veggies.
Sprinkle salt to season.
Notes
Serve with fresh bread, poached or fried eggs, and cheese.
Calories:
Author:
Jessica Penner