Tasty & Delicious Ratatouille Recipe

1 eggplant sliced
1 onion sliced
2 medium potatoes sliced
1 tomato Pantano Romanesco slices
1 cup ratatouille sauce (homemade)
2 tablespoons olive oil
Salt and pepper to taste

Preheat oven to 375 degrees. Pour tomato puree into bottom of an oval baking dish. I used my homemade sauce please see the recipe for details.

Trim the ends off the eggplant and slices the whole eggplant into thin slices. Peel the potatoes and make thin round slices, make round slices on tomato, potato and onion.

On top of the tomato sauce, arrange slices of prepared vegetables inside of the baking dish, overlapping so there is no flat surface thats’ visible, alternating vegetables. You may have a handful leftover that do not fit. You can arrange another bowl for that so we don’t waste any vegetables.

Drizzle the 2 tablespoon olive oil over the vegetables and season them generously with salt and pepper.

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with crusty French bread or your choice of grain.

Recipe courtesy by Gratify Cooking