simple summer ratatouille
recipe type: side dish
simple side dish, with a wonderful array of flavors!
  • 2 japanese eggplants (i peeled mine)
  • 2 medium zucchini
  • 2 medium yellow squash
  • 1 small yellow onion
  • 1 can of organic crushed tomatoes
  • 3 cloves of garlic
  • handful of basil
  • 2 Tbsp. olive oil
  • sea salt to taste
  • ground black pepper to taste
  • parchment paper
  1. peel eggplant if you want (this is not necessary) and then trim ends off of the eggplant, zucchini and yellow squash
  2. slice the vegetables thinly, using a mandolin or knife (mine were between 1/16th and ⅛th in thickness)
  3. set vegetables aside
  4. in a food processor or vita-mix puree the canned tomatoes, basil and garlic
  5. layer a thin layer of sliced onions on the bottom of a baking dish
  6. pour tomato mixture on top of the onions and spread evenly
  7. starting on the outside, begin layering the eggplant, zucchini & yellow squash into the tomato sauce all the way around the pan
  8. drizzle with olive oil
  9. sprinkle with sea salt & ground black pepper
  10. cut parchment paper to fit baking dish
  11. cover loosely with parchment paper and bake at 375 for approx. 1 hour
  12. vegetables should be fully cooked, but not mushy.
Recipe by the sprouted life at