Traditional French Ratatouille

Ingredients

4 ripe tomatoes, chopped
2 zucchini, sliced
1 large eggplant, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large yellow onion, chopped
4 cloves garlic, minced
10 oz crushed tomatoes
2 large carrots
3 tbsp extra virgin olive oil
2 sprigs fresh thyme
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste

Directions

Preheat your oven to 375°F (190°C). Wash thoroughly, chop and slice all the vegetables into small sizes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and shredded carrot and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Be careful not to burn the garlic. Add crushed tomatoes and season with salt, pepper some thyme and basil.

In a large baking dish, spread the sautéed onions, carrots and garlic evenly on the bottom. Arrange the sliced tomatoes, zucchini, eggplant, and bell peppers on top in a circular pattern, alternating the vegetables. I always like to make little stacks of vegetables, and than lay them down in the baking dish, wich makes it easier.

Drizzle the remaining olive oil over the vegetables. Sprinkle with salt, pepper, and fresh thyme leaves. Cover the dish with aluminum foil.

Bake in the preheated oven for about 45 minutes, until the vegetables are tender (The time might vary depending on the thickness of vegetables and the power of the oven). Remove the foil and bake for an additional 15 minutes to allow the vegetables to caramelize slightly.

Remove from the oven and let the ratatouille rest for a few minutes. Garnish with fresh basil leaves before serving. Enjoy it hot, drizzled with the juices form baking!