Ratatouille

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Wash and dry all the vegetables. Slice the eggplant, zucchini, red pepper, and yellow pepper into approximately 1/16-inch (

3. 3

   5mm) rounds.

4. 4

   Blanch the tomatoes to remove their skins, then slice them into rounds as well.

5. 5

   Finely dice the onion and mince the garlic cloves.

6. 6

   In a pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

7. 7

   Add the minced garlic to the onions and cook for another 2 minutes.

8. 8

   Spread the onion and garlic mixture evenly across the bottom of a baking dish.

9. 9

   Arrange the sliced vegetables (eggplant, zucchini, peppers, and tomatoes) in alternating patterns (e.g., eggplant, zucchini, red pepper, yellow pepper, tomato) on top of the onion mixture, seasoning with salt and pepper as you go.

10. 10

    Drizzle the remaining 2 tablespoons of olive oil over the vegetables and sprinkle with thyme and rosemary.

11. 11

    Cover the dish with foil and bake for 40 minutes.

12. 12

    Uncover and bake for another 20 minutes, or until the vegetables are softened and lightly browned.

13. 13

    Garnish with fresh basil leaves before serving.

14. 14

    Serve hot, and enjoy your homemade Ratatouille!