simple summer ratatouille
author: 
recipe type: side dish
 
simple side dish, with a wonderful array of flavors!
Ingredients
  • 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
Instructions
  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 https://thesproutedlife.com/simple-summer-ratatouille/