Description
This Easy Layered Ratatouille showcases rich flavors from eggplant, zucchini, and tomatoes, perfect for any occasion. It’s an easy, healthy meal option that comes together quickly and impresses with its visual appeal.
Ingredients
- Olive oil (4 ½ tbsp)
- Garlic cloves (4)
- Small onion (½)
- Carrot (â…“ cup, shredded)
- Crushed tomatoes (14 ½ oz)
- Dried basil (2 ¼ tsp)
- Dried parsley (½ tsp)
- Small eggplant (1)
- Small zucchinis (2)
- Roma tomatoes (3)
- Salt and black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large sauté pan, heat 2 ¼ tbsp olive oil over medium-high heat.
- Sauté chopped onion, minced garlic, and shredded carrot for about 5 minutes.
- Stir in crushed tomatoes, dried basil, and parsley; let simmer for 15 minutes.
- Season sauce with salt and pepper to taste.
- Spread sauce in a baking dish, then layer with sliced eggplant, zucchini, and Roma tomatoes.
- Brush veggies with remaining olive oil and bake covered for 30 minutes, then uncover and bake for an additional 30 minutes until tender.
- Serve immediately.
Notes
Feel free to substitute vegetables based on availability and preferences.
Make sure all vegetable slices are even for uniform cooking.
Consider fresh herbs for garnish just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg