Eggplant Ratatouille

Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour
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1 cup crushed tomatoes

1 tablespoon olive oil

3 garlic cloves, minced

1 Tablespoon chopped fresh basil

1 teaspoon herbs de Provence

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon chili powder

1 medium onion, sliced

1 or 2 zucchini, sliced

1 large eggplant, sliced

3 large Roma tomatoes, sliced

Pre-heat oven to 350 degrees

Lightly grease 6” x 9” baking dish (can use 8” x 8” square) and set aside.

In a mixing bowl, add crushed tomatoes, oil, garlic, basil, herbs de Provence, salt, pepper and chili powder. Stir to combine. Pour sauce into prepared baking pan and spread evenly on the bottom.

Stack the vegetable slices in alternating pattern (eggplant, onion, zucchini, tomato) repeating until you’ve covered the bottom of the pan and used all the slices. Brush the top of the vegetables with olive oil.

Place in middle of oven and bake for 1 hour. Serve warm. 

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