Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 4 Servings
A big thanks to my good friend, John, for recommending this recipe. I never would have tasted perfection if it wasn’t for you! Oh, man, you need this Ratatouille recipe! As perfect as this recipe already is, feel free to add more ingredients if you wish. Here you go, friends. Enjoy this one-of-a-kind recipe. Have a beautiful day, everyone, and I hope you are all well today. Enjoy!
Ingredients:
1 tsp herbs de Provence spice mix
1 tbsp fresh basil, about 3-4 large leaves, sliced, plus more for garnish
1 medium sweet or red onion, sliced
1 tsp minced garlic
1 c crushed tomatoes
1 tbsp extra virgin olive oil
1 large Japanese eggplant, (about 3 c sliced, sliced)
¼ tsp apple cider vinegar
1-2 large zucchini, (about 1 ½ c sliced, sliced)
¼ tsp chilli powder
3 large fresh tomatoes, (Roma is best; about 3 c sliced, sliced)
¼ tsp salt
¼ tsp black pepper
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 6×9-inch baking dish.
Add the vinegar, crushed tomatoes, and oil into a large mixing bowl. Stir until well blended.
Add the basil, herbs de Provence, chilli powder, garlic, salt, and pepper. Stir until well mixed.
Transfer the tomato mixture into the greased baking dish and spread it evenly.
Arrange the veggies alternately onto the baking dish. You should have several rows.
Apply a bit of cooking spray over the veggies.
Place it inside the preheated oven and bake for about an hour or until done.
Remove from the oven and sprinkle freshly chopped basil on top to garnish.
Serve right away and enjoy!
Note:
Feel free to use Italian eggplant instead if you wish.
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