simple summer ratatouille
Author: the sprouted life
Recipe type: side dish
- 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
- peel eggplant if you want (this is not necessary) and then trim ends off of the eggplant, zucchini and yellow squash
- slice the vegetables thinly, using a mandolin or knife (mine were between 1/16th and ⅛th in thickness)
- set vegetables aside
- in a food processor or vita-mix puree the canned tomatoes, basil and garlic
- layer a thin layer of sliced onions on the bottom of a baking dish
- pour tomato mixture on top of the onions and spread evenly
- starting on the outside, begin layering the eggplant, zucchini & yellow squash into the tomato sauce all the way around the pan
- drizzle with olive oil
- sprinkle with sea salt & ground black pepper
- cut parchment paper to fit baking dish
- cover loosely with parchment paper and bake at 375 for approx. 1 hour
- vegetables should be fully cooked, but not mushy.
Recipe by the sprouted life at https://thesproutedlife.com/simple-summer-ratatouille/
2.2.6