Baked Ratatouille
INGREDIENTS
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For the sauce:
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2 tablespoons olive oil
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1 onion, diced
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4 garlic cloves, minced
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2 bell peppers, diced (we used red and yellow)
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Salt, to taste
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Pepper, to taste
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1 can (28 ounces) crushed tomatoes
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2 tablespoons fresh basil (approx 8-10 leaves), chiffonade
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For the sliced veggies:
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2 eggplants
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6 Roma tomatoes
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2 yellow squash
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2 zucchinis
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For the herb seasoning:
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2 tablespoons fresh basil (approx 8-10 leaves), chiffonade
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1 teaspoon garlic, minced
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2 tablespoons fresh parsley, chopped
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2 teaspoons fresh thyme
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Salt, to taste
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Pepper, to taste
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4 tablespoons olive oil
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