Easy Ratatouille
YIELD
TIME
8 servings
50 mins
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Ingredients
– tomatoes – zucchini – eggplant – onion – garlic cloves – sugar – balsamic vinegar – salt – basil – thyme – oregano – black pepper – olive oil
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1. Preheat oven to 375 F.
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2. Cook onion and garlic in 2 tbsp olive oil for 2-3 minutes, stirring frequently.
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3. Add tomatoes, salt, sugar and seasonings and simmer for 12-15 minutes, until thickened.
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4. Cut vegetables into 1/8 inch thickness.
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5. Pour sauce into a 2-3 quart baking dish (either round or square).
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6. Arrange sliced vegetables alternating tomatoes, zucchini, eggplant and onion standing up on their sides. Cover and bake for 30 minutes.
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7. Uncover and bake for additional 15-20 minutes, until tender.
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8. Add salt and pepper on top. Drizzle with olive oil. Add grated Parmesan cheese and parsley (optional).
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9. Store in an airtight container in the fridge for up to 5 days.
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Simple and elegant dish, mad with layered vegetables over tomato sauce, baked until tender. Topped with olive oil, herbs and cheese. Low carb and vegan option available.
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