This is one of my favorite dishes from my class! A ratatouille is a vegetable dish fried and stewed. It can be eaten hot or cold, but I prefer it when it’s served fresh while hot. The vegetables used in this dish include onion, eggplant (see nutrition tip), zucchini, squash, and tomatoes.
- 2 c chopped onion
- 4 c chopped eggplant
- 2 c yellow squash
- 1/4 c olive oil
- 2 c dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 medium cloves garlic, minced
- Tomato paste
- Knife for chopping
- Cutting board
- Large bowl
- Baking dish
- Can opener
- Garlic mincer (or knife)
- First, pre-heat the oven to 400 deg F
- Peel and rinse the onion. And rinse the eggplant, zucchini, and squash.
- Dice the onion and eggplant into 1/2 inch pieces. Slice zucchini and squash into 1/2 inch slices. Diced results in small cube pieces and slices are vertical cuts.
- Then toss the onion, eggplant, zucchini, and squash with oil, basil, oregano, salt and black pepper in a bowl until vegetables are coated with the mixture.
- Once coated, place vegetable mixture in a baking dish and bake for 20 minutes. Immediately remove the dish once done.
- Peel and mince garlic.
- Add 1/4 c of tomato paste, 1/2 c water, and garlic to vegetable mixture to baking dish and stir.
- Return dish to oven and bake for another 15 to 20 minutes, or until vegetables are tender, stirring occasionally.
I absolutely love this dish. It is very hearty, healthy and warm. Great for the colder weather to come. I hope you enjoy it as much as I did!