The traditional version of this dish is sautéed, but lets change things up a bit and roast this vegetarian dish! Thinly sliced, the vegetables roast quickly with fresh oregano and a healthy homemade tomato sauce that you can find how to make here!
Olivia’s Ratatouille Recipe
- 1 small or medium Eggplant
- 1 medium Zucchini squash
- about 10 mini Peppers (small and colorful)
- Fresh oregano
- ½ c. tomato sauce
- Salt and pepper blend
Prepare the ingredients for assembly by thinly slicing the eggplant, peppers and zucchini.
Cover the bottom of a loaf pan with a thin layer of tomato sauce. Next, place eggplant slices on top of the sauce, completely covering the surface, allowing the pieces to overlap. Repeat the process using the zucchini and then again with the peppers. Sprinkle with salt and pepper and the fresh oregano (whole leaves or chopped). Spoon a few tablespoons of the tomato sauce over the top.
Repeat the layering process until the pan is almost filled with layers. Finish the dish with a final layer of eggplant slices and garnish with peppers or as desired.
Roast in the oven for 20-30 minutes at 400 degrees until the vegetables are cooked through. Serve as a side or main dish.