Ingredients
- 1 eggplant, sliced into rounds
- 2 zucchinis, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 2 tablespoons tomato paste
- 1/4 cup olive oil
- 1 tablespoon dried thyme
- Salt and pepper to taste
Directions
Step 1
Preheat your oven to 375°F.
Step 2
Arrange the sliced eggplant, zucchinis, red and yellow bell peppers in a single layer on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
Step 3
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are slightly tender and golden brown.
Step 4
Meanwhile, in a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Step 5
Add the sliced onion and cook until it's softened, about 5 minutes.
Step 6
Add the minced garlic and cook for another minute.
Step 7
Add the diced tomatoes, tomato paste, dried thyme, and salt and pepper to taste. Stir well to combine.
Step 8
Bring the tomato mixture to a simmer and cook for 10-15 minutes, until the sauce has thickened slightly.
Step 9
Once the roasted vegetables are ready, add them to the pot with the tomato sauce. Stir gently to combine.
Step 10
Simmer the Ratatouille for another 10-15 minutes, until all the flavors have blended together.
Step 11
Serve the Ratatouille hot, garnished with fresh herbs such as basil or parsley, if desired. Enjoy!
